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LIBRARY OF THE 

UNIVERSITY OF ILLINOIS 

AT URBANA-CHAMPAIGN 



G30.7 
1948-4-9 




AGRICULTURE 



Digitized by the Internet Archive 

in 2011 with funding from 

University of Illinois Urbana-Champaign 



http://www.archive.org/details/homemakingnewsfo4849illi 







Act * CCV ^ 



emakmg 



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news 



DIVERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP JANUARY 19, 19^8 



To Make Safe Homes Awards 



County awards for the fifth Illinois Safe Homes Program will 
be made during Farm and Home Week at the University of Illinois, Febru- 
ary 9-13- Participating counties that report the best home safety rec- 
ords for 19^7 will be honored during the Farm and Home Week homemakers' 
session Wednesday, February 11. 

Participation in the '47 program topped that of the previous 
year. Most recent reports from Miss Gladys Ward, home management 
specialist, University of Illinois, indicate that 10,766 families are 
taking part. 

Two county awards will be made. One will go to the county 
with the largest enrollment reporting no home accidents, and the other 
to the county with the lowest percentage of accidents among the fami- 
lies enrolled. 

Last year Mason county carried away both awards for their 
record in 19^6. That year Mason had a near-perfect score, with 99 per- 
cent of its participating families reporting no home accidents. 

The Safe Homes Program was set up five years ago by the Uni- 
versity of Illinois in cooperation with the Illinois Home Bureau Feder- 
ation and the National Safety Council. It was organized to help prevent 
home accidents and to secure accurate data on the causes of home acci- 
dents. Any Illinois family may become eligible to participate merely 
by signing an enrollment blank and reporting home accidents. A county 
safety chairman, working in cooperation with the county home adviser, 
takes charge of enrollment and reports. 

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Washing and Ironing Tricks Simplify Laundering of Rayons 

"Washing and ironing rayon garments become less of a chore 
when you know a few shortcuts," advises Miss Edna Gray, clothing spec- 
ialist, University of Illinois College of Agriculture. 

Her first suggestion is to make sure the colors are fast by 
rubbing the garment in an inconspicuous place with a damp, white cloth. 
The next step is to remove unwashable trimmings and shoulder pads. 
These shoulder pads, incidentally, can very easily be made to snap in 
place to eliminate the need to rip and sew each time. 

Stubborn stains around collars and cuffs should be removed 
with a grease solvent before washing. Here are Miss Gray's laundering 
directions: 

"Use lukewarm water and mild soapsuds or a detergent designed 
for use on silks and rayons. Squeeze the water through the fabric: 
never rub or twist. Rinse thoroughly. Smooth out the garments on a 
Turkish towel, roll up and knead gently to remove excess moisture." 

Many light and sheer fabrics are ready for ironing when they 
are unrolled from the towel. Others need to be hung on a rustproof 
hanger for further drying or gently rubbed to size with a dry Turkish 
towel. 

To prevent shine, both silks and rayons should be ironed on 

the wrong side, with the iron set for the proper temperature. A sleeve 

board or press mitt will give a professional finish to sleeves and 

shoulders. The way to iron laces and embroideries is face down on soft 

padding or a Turkish towel --after stretching them gently to shape by 

working out wrinkles with the fingers. 

Plain, flraj weaves are a good gamble for washing, but fabrics 
of heavy crepe veavD e.re likely to shrink and need to be stretched in 
the ironing process. This is dangerous because rayons are all weaker 
when wet than when dry. 

JEH:lk 
i AUAR 



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UI Home Management House Demonstrates Remodeling Possibilities 

The University of Illinois home management house, which will 
be open to visitors during Farm and Home Week, demonstrates what a fam- 
ily can do with' limited funds to make an old house livable by remodeling 
The results of careful planning and much handwork on the part of stu- 
dents and sponsors can be viewed during the Home Economics department 
open house February 10 and 11 from 4:00 to 5:30 p.m. 

The house was occupied by the home management division last 
April but needed extensive repair and remodeling before it could be 
used for student training. Because it is a temporary location, the ex- 
! terior was not changed. The interior, however, is attractive, colorful 
and conveniently arranged. 

Living room and dining room are predominately gray-green- - 
a restful, harmonious color. The hall and stairway leading to colorful 
bedrooms on the second floor are papered in a figured pattern that re- 
peats the colors of the living area. Wallpapers were used in all of 
the upstairs rooms because of uneven wall surfaces and settled parti- 
tions. 

The treatment of various- sized windows presented a problem 
similar to those confronting many homemakers. Limited funds and lack 
: of materials required that curtains from the former home management 
house be adapted and used again. Several unnecessary windows and an 
attic door were hidden by permanently drawn draperies or wall hangings. 

After the work areas had been carefully planned, kitchen 
equipment was moved from the former home management house and adapted 
to available space. The kitchen is gay with maroon linoleum floors and 
counters, deep peach walls and cream colored equipment. Inexpensive 
crash curtains are decorated with original designs done in textile 
paints . 

The garage was remodeled to allow for laundry facilities. 
This entailed adding windows and cutting a door from the main part of 
the house to the laundry. In this room are located agitator and auto- 
matic washing machines, stationary tubs, ironer and other ironing equip- 
ment for use by students in studying equipment. 

JEH:lk „o<^ 

1/14/48 ^< 



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-4- 

Homemade Cake from Sunflower Seed Flour 

Chocolate cake made with sunflower seed flour Is new and dif- 
ferent and mighty good eating. It is rich, full-flavored, moist, fine 
and even- textured and even has somewhat greater volume than a standard 
chocolate cake, according to Mrs. Royene Owen, foods research specialist 
University of Illinois College of Agriculture. 

A recipe in which 20 percent of the flour by weight was of 
the sunflower type has been tested in the University of Illinois re- 
search laboratory. Mrs. Owen has converted these weights to household 
measures for home use . 

There are several advantages to using the new- type flour: It 
increases the protein and vitamin contents of the cake, and it also adds 
to the volume, flavor and rich brown color of the crust. In addition, 
it is a way to conserve wheat flour that is so desperately needed a- 
broad. 

Although distribution of the new flour is somewhat limited, 
a number of food stores carry it. Demand on the part of consumers will, 
of course, be likely to bring it to more grocery shelves. 

Here is Mrs. Owen's recipe for chocolate cake: 

i cup shortening 2 sq. (2 oz.) unsweetened cooking 

1 cup sugar chocolate 

2 eggs A teaspoon salt 

1^ cups sifted cake flour 2 teaspoons baking powder 
3/4 cup sifted sunflower £ teaspoon baking soda 
seed flour 3/4 cup sweet milk 

? teaspoon wanilla extract 

Sift flour, salt, baking powder and soda together three times. 

Cream shortening until it is soft and plastic, add sugar gradually, and 

cream together until light and fluffy. Add eggs one at a time, beating 

well after each is added. Add vanilla and mix well. Add chocolate 

which has been melted over hot water and cooled. Beat well. 



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Add one-fourth of the dry ingredients and stir until blended: 
add one- third of the milk and mix until smooth. Repeat until all of 
the flour and milk have been added, ending with flour. 

Pour batter into a greased pan, 8x8x2 inches, lined in 
the bottom with waxed paper. Bake in a moderate oven (350°P.) for about 
*f0 minutes, or until the cake springs back when touched lightly with 
the finger. 

Even though the measures do not indicate it, 20 percent of 

the flour is the sunflower seed type. The reason is that the new flour 

weighs about half as much per cup as cake flour. 

-0- 

JEHrlk 
1/14/48 




VERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP JANUARY 19, 19^8 
Family of Two Faces High Food Prices 

A family of two finds that food planning gets no easier 
in the face of high prices. Today's young bride must not only 
learn to prepare food for two hut must also become a sleight-of- 
hand artist with leftovers. Otherwise the food bill is likely to 
be far out of proportion with a beginner's salary. 

Often the young homemaker must learn her lessons on an 
under-sized stovo and with few cooking utensils. She may even have 
a full day at the office before she can take up her household studies 

"But she can do it," says Miss Grace Armstrong, nutrition- 
ist, University of Illinois College of Agriculture. "She can learn 
to prepare foods that require little time. She can cook double a- 
mounts, keeping some for use later in the week. She can suit her 
menus to a small family and a small stove. She can do all this and 

still keep meals nutritionally sound and appetizing." 

A guide to help with all these lessons is given In "Food 
for Two," a U.S. Department of Agriculture leaflet that is avail- 
able on request. The circular suggests suitable menus, and it charts 
amounts to buy for two. It offers helps on cutting food costs and 
on the artful use of leftovers. It also provides a chart for check- 
ing the week's shopping list against the "basic seven" foods for good 
nutrition. 

A copy of the circular may be obtained from the University 
of Illinois College of Agriculture, Urbana, Illinois. Ask for Cir- 
cular AIS-21, "Food for Two." 

-0- 



FOR RELEASE WEEK OF JANUARY 26, 1948 
Announce Homemaking Features, Farm and Home Week 

"Weight-Control--How to Get and Keep the Weight You Want," 
is the first topic on the homemakers' agenda for Farm and Home Week, 
February 9-13, University of Illinois, Urbana. Farm and Home Week 
is an annual event sponsored by the University of Illinois College 
of Agriculture that is open to all Illinois residents. 

Speaker for this opening session Is Miss Harriet Barto, 
associate professor of dietetics. Miss Barto not only trains stu- 
dents in dietetics at the University, but she has also given real 
service to physicians and lay persons through her practical advice 
and popular bulletins on the subject. Miss Barto is author of the 
University of Illinois circular, "Sane Reducing Diets." This first 
homemakers' session will be held February 9 at Lincoln Hall theatre 
on the campus, 1:00 p.m. 

Harold A. Schultz, assistant professor of art education, 
will present Tuesday morning's opening topic, "The Meaning of Con- 
temporary Art." His lecture will be illustrated with lantern slides, 
It will be given in Lincoln Hall theatre at 9 a.m. 

In addition to his teaching, Mr. Schultz has traveled and 
painted in various, parts of America and Europe. He is past- 
president of the Chicago Society of Artists and in 1946 won the 
water color prize in the Central Illinois Art Exhibit. 

Among other Farm and Home Week homemaker sessions are 

those on child development, flowers, housing, foods and nutrition, 

and mental health, 

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1/20/48 



FOR RELEASE WEEK OF JANUARY 26, 19^8 
DEVELOP BEST METHODS FOR FREEZING PASTRIES 

One of the golden rules for preserving pastries by freez- 
ing is to use only ingredients of the best quality. This advice 
comes from Dr. Frances VanDuyne, director of the foods research lab- 
oratory, University of Illinois, where considerable work has been 
done with the freezing of prepared and cooked foods. 

Many pies and other pastries may be frozen before or after 
they are baked. However, tests indicate that ye old favorite apple 
pie is more like freshly prepared and baked pie if it is baked after 
it is frozen. Another point in favor of this method is that less 
time is required to prepare it for freezing. 

It is not difficult to prepare apple pie for freezing. 
Use your favorite recipe and, if you decide to freeze it before 
baking, blanch the apples. Steam the sliced apples for three min- 
utes, cool in running water, drain and they are ready to use. 

Package the pie in the container in which it is to be 
baked if you wish. Invert a second plate- -which may be of card- 
board- -over the top of the pie and heat- seal in cellophane. Wrap 
and freeze immediately. 

To serve, remove the cellophane and the top plate. Place 
the pie in a hot oven (450°F.) for 20 minutes. After 10 minutes 
prick the top crust with a fork. Reduce oven temperature to 350° F. 
and bake for approximately 50 minutes longer, or until apples are 
cooked. 



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1/20/48 



FOR RELEASE WEEK OP JANUARY 26, 1948 
WASH WOOL SWEATERS CAREFULLY 

Be generous with warm water and mild soapsuds when you 
wash a wool sweater, advises Miss Fern Carl, clothing specialist, 
University of Illinois College of Agriculture. Be sure all soap 
is thoroughly dissolved before you put the sweater into the water; 
then handle it gently throughout the washing. 

Squeeze the suds and rinse water through the sweater, but 

do not pull, wring or twist it. Rinse until the last trace of suds 

is gone, keeping the rinse water the same temperature- -warm, not 

hot--as the suds. 

Drying the sweater is an important step in the washing 
procedure. Lay the garment on a bath towel, top with another towel 
and pat to take out as much of the water as possible; then spread 
to dry on a paper cloth. Pull gently into shape and stick pins up- 
right in the garment so that it will dry in shape . 

To make sure of getting the sweater back to its right 
shape, it is a good plan to measure it before you wash it, or draw 
an outline of it on paper or cloth. Better yet, draw the outline 
while the sweater is new and has its original size and shape. 
Stretch the sweater back to the outline or measurements, checking 
sleeve length, bust measure and neck- to-bottom length carefully. 

Some sweaters need to be "blocked" to give them a fin- 
ished appearance after they have been washed. When the garment 
is practically dry, cover it with a dry press cloth and then with 
a dampened press cloth. Touch a warm iron very lightly to the top 
press cloth—until moisture steams through the sweater. Remove 
both press cloths and leave the sweater until it is thoroughly dry. 

Commercial sweater forms may be obtained in most stores. 
They are easy and convenient to use for shaping and drying the gar- 
ment. Buy one that is your size. Remove as much moisture from the 
sweater as possible by using towels; then place it on the form. 
When it is practically dry, remove it from the form and block it. 



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1/20/48 




FOR RELEASE WEEK OP FEBRUARY 2, 19^8 
Outline Program for Farm-Home Week Winter Festival 

Farm and Home Week Winter Festival activities, February 11, 
University of Illinois, will include get-acquainted mixers, folk 
dancing, floor games and singing, according to E. H. Regnier, rec- 
reation specialist and chairman of the planning committee. The 
festival, which is open to anyone attending Farm and Home Week, 
will take place in George Huff Gym on the Urbana campus, begin- 
ning at 8 p.m. 

The program is being planned so that those who participate 
can adapt it to their own local play days, family nights, rallies 
and other county-wide events. Practice sessions will be held in 
preparation for the festival on the preceding Monday, Tuesday and 
Wednesday afternoons from 4-5 p.m. in the Lower Gym. Bevier Hall. 
Those who participate in the first two practices will help conduct 
the evening's recreation and will be listed on the program by 
counties . 

The Barber Shop quartette, composed of four local Cham- 
paign-Urbana men, is scheduled to present several selections. Mem- 
bers of the quartette are V. C. Sha\il, Howard Morrow, Robert Tib- 
betts and R. I. Shawl. 



JEH:lk 
1/26/48 



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FOR RELEASE WEEK OP FEBRUARY 2.. 1948 
Consumers Can Promote Informative Labeling- -and Lover Prices 

"Consumers can help to stabilize prices, and one of 
their working tools is the use of informative labels," according 
to Miss Ritta Whitesel, instructor in clothing selection, Univer- 
sity of Illinois College of Agriculture. "By reading labels and 
using them as a buying guide, consumers can avoid the sort of hap- 
hazard buying that is a major factor in keeping prices high. 

"A truly informative label," says Miss Whitesel, "will 
answer six important questions: (l) Of what is the product made? 
(2) How is it made? (3) How will it perform? (4) How should it 
be used? (5) How should it be cared for? (6) What is the name and 
address of the manufacturer or distributor? 

"Consumers have a responsibility in promoting this type 
of labeling. Many manufacturers who use informative labels have 
been influenced by the fact that the consumer is asking for specif- 
ic information about the goods he buys. The wider the consumer 
interest in labeling, the more pronounced will be the trend toward 

its use. 

"Some ways consumers can promote good labeling are by 
reading all labels carefully and by patronizing firms that label 
their merchandize informatively. When they do find a helpful la- 
bel, consumers can encourage its continued use by commenting upon 
it to the salesclerk and writing to the manufacturer. 

"Informative labels not only save the shopper time, en- 
ergy and money." says Miss Whitesel, "but they also help the man- 
ufacturer and retailer who use them. They help retailers buy the 
goods they know will satisfy their customers, and they mean better 
business for manufacturers." 

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1/27/48 






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FOR RELEASE WEEK OP FEBRUARY 2, 19^8 
Suit Spring Fabrics to the Occasion 

Bright new fabrics dazzle the eyes of the lucky lady 
who can make her own spring clothes. The new look, the latest 
in prints, maybe even a new figure, dance through her mind as 
she makes her choice. But let's hope that she has given some very 
practical thought to the places she will wear these new clothes 
before she makes her purchase. 

Miss Edna Gray, University of Illinois clothing special- 
ist, believes in thinking through carefully- -maybe even writing 
down — all the places a particular garment will be worn before 
starting on a shopping trip. Then a fabric can be selected that 
will "go" all those places in good taste. 

For street wear, firm fabrics of any fiber suited to the 
season are correct. Textures may be somewhat rough but not too 
"sporty." Those that will not pick up dirt or dust readily and 
that will not wrinkle easily are wise choices. Incidentally, 
colors should be inconspicuous. And of course both texture and 

color must be becoming. 

Party dresses--for teas perhaps or dinner with a friend-- 
are usually made of smooth- surfaced fabrics but may be of any fi- 
ber and in any fashionable weave. A woman can go all-out for truly 
handsome fabrics for her dinner dresses. They are usually either 
smooth- surfaced or soft — lace, satin or taffeta, for example. 
For dinner in a public place a plain-colored suit, dressed up with 
a handsome blouse and perhaps a piece of jewelry or a scarf ac- 
cent, is suitable. 

Sport dresses, first and foremost, must be suited to 
the particular activity for which they will be worn. For active 
sport wear this often means a washable fabric: always it means 
material strong enough to withstand the activity. Clothes for 
those "just watching 1 ' others play may be made of materials very 
much like street fabrics except that the texture may be rougher, 
the color brighter and the pattern more noticeable. 

•TEH: Ik "°" 

i/27/^8 



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Ttews 



VERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP FEBRUARY 9, 19^8 
Combine Dehydrating and Freezing for New Preservation Method 

Dehydrofreezing--a combination of dehydrating and quick 
freezing—is the latest word in food preservation. Although the 
new method has not yet been tested enough for commercial use, 
forward-looking homemakers may wish to try some experimenting on 
their own. 

First tests with the process, which was developed by the 
Western Regional Research Laboratory, U. S. Department of Agricul- 
ture, indicate that it has some advantages over ordinary quick 
freezing. 

The method involves removing much moisture from the 
fresh food to save weight and bulk in packaging. Then the food 
is frozen to hold its fresh qualities--flavor, color, texture and 
food value. The moisture removed during dehydrofreezing is re- 
stored by the water used in cooking. 

Tests on sliced apples and green peas showed that these 
foods freeze more successfully after much of the moisture is re- 
moved. Tissues of the food do not break so easily. They are more 
protected from damage by large ice crystals that form when normal 
amounts of water are left in the food. 



JEH:pm 
2-4-48 



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FOR RELEASE WEEK OP FEBRUARY 9, 19^8 
African Violets- -Home Grown 

"African violets are just temperamental enough to be 
interesting house plants but not too difficult to grow." says 
J. R. Culbert, floriculturist, University of Illinois College 
of Agriculture. "Their main requirement is thoughtful, regular 
care. " 

Watering may be done by any method which keeps the 
soil moderately moist at all times, which keeps water off the 
foliage and which prevents the crown of the plant from becoming 
and remaining wet. The water should be of approximately room 
temperature or slightly warmer. 

A north or an east window is probably the best lo- 
cation for African violets in the summer; an east or south win- 
dow is best in winter. A few hours of direct sunlight early 
in the morning is satisfactory, but the plants should not be 
exposed to direct sunlight during the rest of the day. 

African violets require a temperature no lower than 
S0°F. nor higher than 75°F. If temperatures are over 75 de- 
grees- -except during the summer- -the plant is not likely to 
bloom. 

A good mixture of soil for African violets can be made 

of three parts garden soil, one part leaf mold or peat, one 

part well-rotted manure and one part sand. The plant should be 

potted so that the base of the crown of leaves is well above 

the soil level. 

JEH:lk ~°~ 

2/3A8 



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RELEASE WEEK OF FEBRUARY 9 
Stewing Chickens Are Good Buys 

The last of a stewing chicken can be as delicious as 
the first. Even a small family will find it profitable to put a 
stewing hen on the menu because there are so many excellent ways 
to use up the meat. 

This is why Miss Frances Cook, foods specialist, Univer- 
sity of Illinois, suggests that homemakers take advantage of the 
large supply of stewing hens on the market. Supplies are at rec- 
ord levels for this time of year, and prices are relatively low 
compared with competing foods. 

Miss Cook recommends Chicken Risotto as an ideal way to 

get the last bit of good from a baked or stewed hen. 

Chicken Risotto 

2 cups or more chopped 2 tablespoons butter or 

cooked chicken other fat 

1 quart chicken broth 3/4 cup rice 

1 onion, chopped Grated cheese 

Take the meat off the bones and chop it. Stew the bones 
in enough water to make a quart of broth, and add any left-over 
gravy that will furnish chicken flavor. In a large frying pan, 
cook the chopped onion for a few minutes in the fat, add the chicken 
broth, and when it boils up rapidly, sprinkle the rice in slowly. 

Cover the pan, simmer the rice for about 25 minutes, or 

until the grains swell and become soft. Shake the pan from time 

to time to keep the rice from sticking, but do not stir it unless 
absolutely necessary. By the time the rice is done, it will have 
absorbed the broth, and the grains will be large and separate. Then 
add the small pieces of chicken and salt to taste. Turn the mix- 
ture onto a hot platter and sprinkle generously with grated hard 
cheese. 

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JEHtpm 
2-4-48 



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• ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP FEBRUARY 16, 19^8 



"Apples a Plenty" 



"Apples aplenty" might be the key word for Incorpo- 
rating fresh foods in the menu this time of year, according to 
Miss Grace Armstrong, nutritionist, University of Illinois Col- 
lege of Agriculture. Apples are reaching food markets in gen- 
erous quantities, and there are many different ways to serve this 
nutritious fruit. 

For a bright red Valentine dessert, apples can be 
baked in a sirup of red cinnamon candies, sugar and water. Or 
substitute a few drops of red coloring and a stick or two of 
cinnamon. 

Whole apples prepared in this way can also be used for 

a tasty salad. When the pared and cored but whole apples have 

been baked until tender in their cinnamon sauce, chill them 

thoroughly. At serving time place them on crisp lettuce leaves, 

fill the centers with cream cheese and top with mayonnaise. 

With a jar of applesauce on hand, it is a simple matter 
to whip up a quick dessert at the last minute. Combine it with a 
small quantity of orange marmalade and chill well. Just before 
serving, fold in whipped cream. Nothing could be simpler; yet 
the combination is sure to please. 



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JEH:pm 
2-10-48 



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FOR RELEASE WEEK OF FEBRUARY 16 , 1948 
To Destroy Cereal Insects, Heat Food In Oven 

"When cereal insects invade your stored food, it's 
time to declare var with the heat treatment," advises W. N. Bruce, 
assistant entomologist, Illinois Natural History Survey. 

The heat treatment consists of simply heating the oven 
to 135-150°F., depending upon the food involved, and heating it 
thoroughly. Proper treatment in the oven will destroy all stages 
of the insect. 

Such foods as cereals, nuts, and dried fruits and vege- 
tables may be treated in this way. They should be placed in a 
shallow pan and stirred frequently so that the heat may penetrate 
quickly and evenly. 

If a temperature of 150°F. can be maintained for a pe- 
riod of 20 minutes without scorching the food product, this time 
is sufficient to kill the insects. Foods that may scorch at 
this high a temperature can be treated by heating at 135°F. for 
a period of four hours . 

The actual penetration of heat is measured most accu- 
rately by inserting a thermometer so that the bulb is buried 
halfway through the layer of food. After treating, store the 
food in a tight container. 

Prompt treatment in this way will keep the insects 

from spreading to other foods. The infestation may first enter 

the food while it is in the garden or stored in warehouses or 
groceries. For this reason it is always wise to examine such 
products when they are bought or opened. 

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JEH:pm 
2-10-48 



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FOR RELEASE WEEK OP FEBRUARY 16, 1948 
Learn to "Dig" for Facts on Fabrics 

Bombarded with many new fabrics, vague terms and fancy 
names, today's consumer needs more than ever before to know the 
"inside story" of fabric qualities, according to Miss Ritta Whitesel, 
clothing specialist, University of Illinois College of Agricul- 
ture. Yet these facts on fiber content, dyes, shrinkage or fin- 
ishes remain a deep, dark mystery unless the consumer knows how 
to dig for them. 

By asking the clerk or buyer the right questions, she 

should be able to learn a great deal about the quality of the 

cloth she buys. Or, if the label is an informative one, she may be 

able to find the answers there. The important thing, however, is 

to seek the right information. 

First, ask what the fiber content of the material is. 
If you know what fibers are involved, you will be better able 
to predict the serviceability of the fabric and to treat it with 
proper care. Acetate rayons, for example, require a lower iron- 
ing temperature than other types. 

Whether or not the color is fast to light, washing, 
dry cleaning and perspiration is another question to ask. Miss 
Whitesel feels that every fabric should be labeled with the de- 
gree to which it will resist fading. Her advice to consumers is 
to keep asking questions--they may lead the manufacturer to la- 
bel his merchandise with these necessary facts. 

Another factor is the amount of shrinkage to be ex- 
pected. There are Federal Trade Commission rulings on shrink- 
age labeling which apply to cotton fabrics. But information 
regarding residual shrinkage- -the amount of shrinkage to be ex- 
pected after laundering and dry cleaning- -is of value regardless 
of the type of cloth. So, if it isn't labeled--ask. 

Many fabrics today have special finishes which you 
should know about. Moth-preventive, glazed or starchless fin- 
ishes, for instance. These may greatly affect wearing quality 
or offer extra convenience and shouid not be overlooked. 

JEE:pm -0- 

2/10/48 






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'ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP FEBRUARY 23, 19^8 
Illinois Garden Guide For Early Planning 

Twenty million home gardens is the goal set for the 

United States this year. Scores of those gardens should be 

grown in Illinois --many of them in . 

(name of county or town) 
Early planning will save many hours and likewise many mistakes 

when planting time comes. 

The University of Illinois Garden Guide has been 
brought up to date and is a valuable reference for the exper- 
ienced gardener as well as the amateur. Every phase of garden 
work is discussed. Information on needed space, location, seed 
selection, soil treatment, cultivation, fertilizers and even 
the type of equipment for large gardens and small ones is in- 
cluded. 

One section of the guide that will help with early 
planning has to do with vegetable crops and the varieties that 
grow well in Illinois. Approximate planting dates are given 
for the various sections of the state. 

A copy of the Illinois Garden Guide may be obtained 

by sending a request to the University of Illinois College of 

Agriculture, Urbana, Illinois. 

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FOR RELEASE WEEK OP FEBRUARY 23, 19^8 
Stewing Hens Best For Canning 

Plump stewing hens are coming to local markets in 
quantity. They are the very best type of chicken for canning, 
since the mature meat is firm enough to withstand processing 
at high temperature without loss of texture and flavor. 

Homemakers who own or can borrow a pressure canner 
will find it worth while to take advantage of these mature 
birds. Once the meat is canned, it is ready for use and can 
be turned into delicious chicken a la king, potpie, casserole 
dishes, sandwiches and salads on short notice. 

Miss Frances Cook, foods specialist, University of Il- 
linois College of Agriculture, warns that a pressure canner must 
be used to assure safe canning of chicken. The meat must be 
processed at high temperature and held there long enough to 
destroy certain bacteria that cause dangerous spoilage. The 
only way to secure this temperature in home kitchens is by us- 
ing a pressure canner. 

Pressure sauce pans should not be used for canning 
chicken, according to Miss Cook. Most of the pans are built 
for cooking at 15 pounds' pressure. Gauges are usually not 
marked at the 10 pounds recommended for canning meats, and it is 
impossible to estimate this pressure accurately enough for safe 
processing. 

Complete directions for canning chicken and other 
meats are given in the U. S. Department of Agriculture Circular 
AWI-110, "Home Canning of Meat." A copy will be mailed to you 
if you will send your request to the University of Illinois 
College of Agriculture. 

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FOR RELEASE MONDAY, FEBRUARY 23, 1948 
ILLINOIS HOME BUREAU FEDERATION OUTLINES PROGRAM 

Members of the Illinois Home Bureau Federation have 
set their work sights high for this year. At their annual meet- 
ing held recently (February 10), they voted to concentrate their 
thinking and activity on two main lines of endeavor—youth and 
public affairs. 

The federation program calls for expansion of 4-H club 
and rural youth work at state, county and community levels. A 
special effort is to be made to cooperate more closely with schools 
and churches and with all youth organizations in the area. 

Members voted to study their local school situation 
and to work to provide every youth with the opportunity to obtain 
an adequate education under capable, well- trained, well-paid 
teachers. Because they are closely concerned with the education 
of future homemakers, and because of the expanding field of home 
economics, they are continuing their effort to secure an adequate, 

well-equipped home economics building at the University of Illinois. 

From the standpoint of public affairs, the federation 
is stressing better public health organization, improved rural 
housing, a study of the mechanics and functioning of county, state 
and national government, and legislation affecting rural economy. 

Because of the need for soil conservation, members 
favor joint meetings with the farm bureau and the attendance of 
women at soil conservation meetings. They recommend that infor- 
mation on soil conservation, particularly in its relation to hu- 
man nutrition, be Included in county home bureau programs. 

The federation went on record as favoring the European 
relief plan. They are convinced that for world harmony the send- 
ing of food is much better than the sending of armed forces. 

The Illinois Home Bureau Federation now has a member- 
ship of approximately 45,000. Work is underway in all but two 
of the 102 counties in the state. 



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2-18-48 



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I ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP MARCH 1, 19^8 



Grew Your Own Herbs 



Variety is the spice of American cooking, and home- 
makers are taking to the use of culinary herbs to vary flavors. 
Soups and stews are different when you add a little sweet basil, 
thyme, parsley or chives. Sweet basil gives a delicate new fla- 
vor to the dressing for roast duck or goose, and sage adds to 
dressing for turkey or chicken. 

Herbs can give variety to your garden, too. Sweet 
basil, chives and parsley form nice borders. Dill is a pretty, 
fern-like plant that grows nearly a yard high. It is easy to 
grow a wide variety of herbs in your garden and to preserve them 
for winter use if you follow the advice of Lee A. Somers, horti- 
culturist, University of Illinois College of Agriculture. His 
leaflet, CULINARY HERBS FOR THE HOME GARDEN, gives complete direc- 
tions for growing and preserving herbs. For a copy, write to the 
University of Illinois College of Agriculture, Urbana, Illinois. 

Most herbs will do well on any rich, well-drained garden 
soil. Mints and angelica grow best in rather damp soil and in par- 
tially shaded areas. Balm, basil, lavendar and the savories do best 
on rather poor, sandy soils and require the full amount of sunlight. 



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FOR RELEASE WEEK OP MARCH 1, 19^8 
ENROLL NOW FOR HOME SAFETY 

You're not safe at home- -unless you make your home safe I 
You can help to make other homes safe, too, by enrolling now in 
the Illinois Safe Homes Program for 1948. The purpose of the 
program is to collect accurate data on the causes of home acci- 
dents and to use these data to prevent future accidents. 

Every family in Illinois is eligible to join. All you 
need to do is to sign the Safe Homes enrollment sheet at your 
home bureau office and agree to report each home accident this 
year. 

Families enrolled in the program who report no home ac- 
cidents during the year will receive the Safe Homes emblem. 
Special county awards will be presented by the sponsors during 
Farm and Home Week in 19^9 to the two counties reporting (1) the 
largest percentage of enrolled families reporting no home acci- 
dents and (2) the lowest percentage of home accidents reported 
among the total number of families enrolled. 

More than 10,000 families from 50 counties vere enrolled 

during 19^7. The 19^8 program has already passed that mark, with 

61 counties enrolled to date and others organizing for the work. 

You can help to make Illinois homes safe by enrolling now I 

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EH:lk 
2/25A8 



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FOR RELEASE WEEK OP MARCH 1, 19^8 
MONEY MANAGEMENT PLAN IMPORTANT 

Money management is a family business, and now, when 

dollars don't go so far, is a good time to plan exactly how 

they'll be spent. Miss Wilma Sebens, home accounts specialist, 

University of Illinois College of Agriculture, suggests a plan 

for managing family finances that is both effective and easy to 

operate. 

The first tool needed to make a money management plan 

for the family is a record of how much money has been received 

and how that money has been spent. These records form the basis 

for planning estimated future spending and saving. When records 

are summarized at the end of the year, it is easy to determine 

how the money might have been managed to better advantage as well 

as where it has been spent wisely. 

Family accounts have many uses in money management. 
They form a basis for control of spending and saving in the pro- 
gram to keep the cost of living down in these times of rising costs. 
They provide a basis for making the choice of what the family may 
or may not spend . 

It will be easy to see whether food, clothing, the 
family automobile or some other item is taking too much of the 
family income. These records may be the basis for changing the 
family's pattern of spending for one or all of the items. 

There are many forms which people use for keeping records 
or accounts. Because these records have a permanent value, it is 
best to keep them in permanent form. A classified account book 
is easy to fill out, easy to read and can be filed away for future 
reference. The University of Illinois publishes two forms for 
keeping accounts: A WALL RECORD FOR FAMILY SPENDING AND SAVING 
and THE FAMILY ACCOUNT BOOK. Both forms may be obtained from the 
University of Illinois College of Agriculture, Urbana, Illinois. 
There is a charge of fifteen cents for either publication. 

EH: Ik "°" 

2/25/^8 






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ERSITY OF ILLINOIS COLLEGE OF AGRICULTURE EXTENSION SERVICE 



FOR RELEASE WEEK OP MARCH 8, 19^8 
SAFE LADDERS FOR SAFE HOMES 

A stepladder is essential equipment in the home, par- 
ticularly at housecleaning time. The dangers of standing on 
piled up boxes, or on chairs which are not high enough for the 
purpose, are well known. But there are precautions to take in 
using a ladder, too. 

Stepladders should be rigid and solidly constructed. 

They should be strong enough to resist twice the strain of the 

heaviest load that will be placed on them. Makeshift spreaders, 

such as rope or a chair, are dangerous. A metal spreader that 

locks into place is an important safety device. 

In using a stepladder, remember that most ladder ac- 
cidents are caused in going up and down. It doesn't pay to 
hurry, or to take more than one step at a time. Always face 
the ladder, and hold on with both hands. 

Be sure the ladder is tall enough to allow you to 
stand at least two steps from the top. If you stand on the 
very top you may lose your balance. Set the ladder so that 
you can reach the object easily from the center. It's much 
better to move the ladder if you need to than to lean too far 
outward. 

When the ladder is not in use, fold it and put it 
away in a convenient place. And keep it out of the way of chil- 
dren; ladders are dangerous playthings. 

EH: Ik -0- 

3/3/48 



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FOR RELEASE WEEK OP MARCH 3, 19^8 
BETTER USE OF MILK FOR POOD IN POSTWAR YEARS 

We are using more milk for human food than we did be- 
fore the war, according to U. S. Department of Agriculture 
specialists . 

More of the total supply is being sold as bottled 
milk, and more is going into whole milk products today. Of 
nearly 120 billion pounds of milk produced on farms last year, 
57 billion pounds were consumed as fluid milk and cream--12 
billion pounds more than in prewar years. 

Last year about 22 billion pounds of milk went into 
such whole milk products as cheese, canned milk and dried whole 
milk, an increase of 10 billion pounds over prewar years. Last 
year cheese accounted for 13 billion pounds of milk, canned milk 
for seven billion, dried whole milk and miscellaneous items for 
about two billion. Ice cream took an additional seven billion 
pounds . 

In contrast, less milk is being used for the manufacture 

of butter. Last year was the second lowest on record, about 27 

billion pounds of milk being used for butter--a decrease of eight 

billion pounds. 

Skimmilk is being used for food to a greater extent 
than ever before. Last year 15 billion pounds were used in such 
food products as cottage cheese. Nearly eight billion pounds 
were dried for food, considerable quantities of which was ex- 
ported. Before the war only about half the skimmilk was used as 
food; the other half was fed to animals, made into casein prod- 
ucts like buttons or wasted. Today two- thirds is used for human 
food. 

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EH:lk 
3/3/48 



FOR RELEASE WEEK OP MARCH 8, 19^8 
CONSUMER TIPS FOR BUYING EGGS 

Prices are sometimes misleading. Take, for example, 
eggs. Because eggs sell by the dozen and other protein foods- 
meat, fish, cheese--by the pound, shoppers sometimes have diffi- 
culty in figuring vhich offers the most for the money. 

Marketing specialists of the U. S. Department of Agri- 
culture give the following facts about egg weights or sizes to 
help thrifty shoppers compare values and prices: 

Eight large eggs weigh a pound. Therefore, when large 
eggs sell for 60 cents a dozen, for example, they furnish protein 
food at kO cents a pound. The shells, which are the only waste, 
weigh little compared to bones and other waste in many other 
protein foods. 

Weights of eggs by the dozen, as set up for grading, 

are as follows: "Extra Large" eggs must weigh at least 27 ounces, 

"Large" eggs at least 24 ounces, "Medium" eggs at least 21 ounces 

and small or pullet eggs (seldom on the market except in late 

summer or fall) at least 18 ounces. 

Grade A or AA eggs are best for poaching, frying and 
cooking in the shell. Grade B eggs, which have somewhat flatter 
yolks and thinner whites, are just as satisfactory for scrambling 
and for baking and cooking as Grade A. The difference in price 
between the two grades may be as much as 10 or 12 cents a dozen. 

Eggs contain high-quality protein, iron,, vitamin A, 
riboflavin, thiamine and some vitamin D. During the spring they 
are plentiful and low in price. Keep them on your market list, 
and remember: Know eggs--weigh them, and weigh the values you 
get in return for the price you pay. 

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EH:lk 
3/3A8 




ERSITY OF ILLINOIS 



COLLEGE OF A 



FOR RELEASE WEEK OP MARCH 15, 19^8 
FAT SALVAGE IN HOME KITCHENS STILL IMPORTANT 

World supplies of fats and oils are still far short of 
needs. Our supplies here at home, tied very closely to the world 
situation, will continue to reflect this shortage, according to 
the United States Department of Agriculture. 

Under these circumstances it obviously "makes sense" 
to continue to salvage every drop of waste fat in home kitchens. 
It's good economy, too, so far as the family pocketbook is con- 
cerned, since meat dealers pay well for every pound turned in. 

During the five and one-half years of the Fat Salvage 
Program- -August 19^2 through January 19^8- -American homemakers 
turned in 670 million pounds of waste fats which they had col- 
lected in their home kitchens. Last year this drop-by-drop 
household salvage ran to more than 114 million pounds- -nearly 
10 million pounds every month. 

Some women think of saving used kitchen fats only when 
they have a surplus- -for instance when they fry bacon. But all 
meats have some fat. Bones and table scraps will yield a sur- 
prising amount when they are heated. 

Today the world-wide shortage of fats and oils is still 
acute, and indications are that the situation will continue for 
many months- -perhaps even years. As a result, the all-out Fat 
Salvage Program is being kept in operation. Waste fats from home 
kitchens- -saved drop by drop--will count mightily, just as they 
did during the war years. 

JEH:lk "°- 

3/9/48 



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FOR RELEASE WEEK OP MARCH 15, 19^8 
How to Wring Clothes 

Running clothes through the wringer in a lump is hard 
on both clothes and wringer. Your clothes and your wringer will 
last longer if you fold the clothes smoothly before putting them 
through the wringer. 

This is just one of the tips on clothes wringing offered 
by Miss Gladys Ward of the homemaking staff, University of Illi- 
nois College of Agriculture. 

Another suggestion is to fold small buttons or other 
fastenings under a layer of the fabric. This prevents them from 
coming into direct contact with the rolls. Belts and sashes, too, 
should be folded under so that they do not catch in the rolls. 

Large buttons or buckles should not go through the 

wringer. They are likely to break, tear off or damage the 

rubber on the rolls. It is best to wring by hand garments with 

heavy buttons or buckles. 

Sometimes small articles like handkerchiefs stick to 
one roll and are turned over and over. You can avoid this by 
folding them inside a towel or other large piece before wringing. 

Miss Ward say's it's best to let the machine wring at 
its own pace. If you try to hurry the job by pulling or forcing 
pieces through, the wringer mechanism will be damaged. 

When your laundry is finished, release the pressure on 
the wringer so that the rolls separate. If they are left pressed 
together, flat places will form which make for incomplete wringing. 
The rolls should be wiped dry after use. If they are stained by 
colored clothes, they should be washed and dried. 

Never allow grease or oil to get on the rolls. Contact 
with grease or oil will cause the rubber to rot. 

EH: Ik -°- 

3/9/48 



FOR RELEASE WEEK OP MARCH 15 , 19^8 
Good Ideas for Hanging Pictures 

If you're not satisfied with the way your pictures are 
hung, you can find a lot of good ideas in a new University of 
Illinois leaflet, "Pictures on Your Vails." All these picture- 
hanging ideas are clearly illustrated. Unsatisfactory arrange- 
ments are shown beside the more pleasing arrangements. 

Perhaps your problem is that your pictures don't show 
up against a patterned wallpaper. The leaflet illustrates several 
ways to set the picture off. You can place a piece of fabric, the 
color of the wall, behind the picture. A wide mat, too, will ac- 
cent the picture and separate it from the pattern behind it. 

Sometimes a picture seems to dangle in midair. To 
avoid this, you can arrange the furniture and the picture so that 
they form a unit. For example, a chest or table might be placed 
under a picture so that they balance each other. The leaflet 
illustrates the importance of the amount of space between the pic- 
ture and the table. If the picture is too high, you will have two 
separate objects of interest instead of one harmonious unit. But 
when the picture is lowered a few inches, the table will appear to 
support it. 

Consider, too, the size of the furniture and of the 
wall space in relation to the size of the picture. A large pic- 
ture in a heavy frame will overbalance a slender table. A small 
picture against a large wall space will seem isolated. 

The leaflet also shows many ways of grouping pictures 
attractively, in relation both to each other and to the furniture. 

For a copy of "Pictures of Your Walls," write to Uni- 
versity of Illinois College of Agriculture, Urbana, Illinois. 

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ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE THURSDAY, MARCH 18, 19^8 
How to Make Aprons for Kneeling Jobs 

URBANA, ILL., March l8--When you list the gardening 
equipment you need this spring, you might include an apron which 
will protect your knees when you are ready to get down to earth. 
You can very easily make it yourself. 

Miss Edna Gray, clothing specialist. University of 
Illinois College of Agriculture, suggests two types. 

The first has a wide pocket at the bottom which un- 
buttons to form a waterproof pad for your knees. When your 
kneeling job is finished, you can put away small articles like 
seed packets and gloves in the buttoned-up pocket. 

The second apron is designed like knickers with 

quilted kneepads held in place with fastenings around the knees. 

It also has a large, free-hanging pocket snapped to the belt. 

Miss Gray suggests that you use a sturdy cotton for 
the apron. The pocket of the kneeling apron should be lined 
with a waterproof plastic material. Layers of cotton sheeting 
or old outing flannel can be used for the quilted kneepads of 
the knicker apron. 

Complete directions for making both aprons appear 
in the University of Illinois leaflet, "APRONS POR KNEELING 
JOBS.' 1 The patterns are illustrated on squared paper so that 
you can easily reproduce them on wrapping paper. For a copy 
of this leaflet write to the University of Illinois College of 
Agriculture, Urbana, Illinois. 
EH:ek -0- 

3/16/48 









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FOR RELEASE THURSDAY, MARCH 18, 19^8 
How to Clean Fabric Upholstery 

URBANA, ILL., March l8--If you're worried about grease 
spots on your upholstered furniture, here's a tip from Miss 
Dorothy Iwig, home furnishings specialist, University of Illi- 
nois College of Agriculture. 

Grease spots can be removed by sponging them thorough- 
ly with a cloth soaked in carbon tetrachloride. You should work 
from the outer edge toward the center, and keep a clean cloth 
handy to absorb the soiled cleaning fluid. More than one ap- 
plication may be needed to clean the area completely. Carbon 
tetrachloride Is non-inflammable, but it does give off fumes 
and should not be used in a closed room. It's best to use this 
cleaner on a day when you can have the windows wide open. 

To freshen up soiled fabric upholstery Miss Iwig 
suggests a shampoo. First, test the fabric in an inconspicuous 
place to be sure that it will not fade. Then work up a lather 
with soap jelly on a sponge or cloth which has been wrung dry 
out of lukewarm water. After the lather has done its work, 
rinse it off with a clean cloth or sponge also wrung dry out 
of lukewarm water. The dryness of the cloth is important for 
it prevents dampening the furniture stuffing. 

You can make the soap jelly by mixing 1 cup of hot 

water with 2 cups of mild soap flakes. Then beat this mixture 

to a jelly with a rotary egg beater. 

Thorough cleanings at regular intervals will keep 
your upholstery fresh and bright and will also help to prevent 
moths . 

EH: Ik -0- 

3/16/48 






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FOR RELEASE THURSDAY, MARCH 18, 19^8 
Buying Tips on Automatic Washing Machines 

URBANA, ILL., March l8--"An automatic washing machine 
is a good investment for the young mother/' says Miss Gladys 
Ward, home management specialist, University of Illinois Col- 
lege of Agriculture. 

If you have small children and must wash clothes 
often, you can save both time and energy by using one of the 
new automatic machines. The completely automatic action elim- 
inates all heavy work. You just put the clothes in, set the 
dial, and they are washed, rinsed and spun dry enough to hang. 

Another advantage of these machines is the small 
amount of space they require. They can be set up in the kit- 
chen, if you have no laundry or utility room, or in a large 
bathroom. Since no rinsing tubs are used, you need only a space 
from 4 to 6 or 8 feet square, depending on the size of the 
machine. Small children can safely play near these machines 
for there Is no wringer or exposed motor parts. 

Here are some important points to consider, though, 
before you invest in an automatic washer. First, and most Im- 
portant, be sure that you have an adequate supply of hot water 

under pressure to complete the washing. If you have only a 
small hot water tank there may not be enough water for more than 
one tubful of clothes. 

Tub sizes vary with capacities from 5 to 8 or 9 
pounds. If your washings are large, you will find the large- 
size tub more useful even though it requires more hot and cold 
water and soap. A larger tub means fewer loads to wash. If 
your washings are small, the smaller tub will be better for you. 
This is an important point to consider before you buy. The motor 
is geared to the tub size, and overloading the tub will strain 
the motor and result in poor washing action. 

EH:k -0- 

3/16/48 



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RSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP MARCH 22, 19^8 
How to Thaw and Cook Frozen Meats 

Cooking methods are the same whether you thaw your 
frozen meats slowly in the refrigerator or quickly on the kit- 
chen table. Miss Frances Cook, foods specialist, University of 
Illinois College of Agriculture, says there will be no difference 
in flavor, juiciness or shrinkage, whichever method you use. 

Thawing time varies with the size, shape and thick- 
ness of the cut of meat. Roughly, you can expect a four-pound 
roast to thaw in 1 1/2 to 2 days in the refrigerator. At room 
temperature, eight or 10 hours should he sufficient time. 

After thawing, the meat can be cooked by the methods 
used for a similar cut of fresh meat. An oven temperature of 
300° is now recommended for the whole time in roasting. This 
slower cooking reduces shrinkage and retains juices which are 
lost by fast cooking at a high temperature. Miss Cook also 
recommends roasting in a shallow open pan, without previous sear- 
ing and without adding water. 

Even the best cooking methods will not make poor- 
quality meat any better. Freezing does not improve the quality 
of the meat; it only increases the tenderness slightly. 

EH: Ik -o- 

3/17/48 



FOR RELEASE WEEK OF MARCH 22, 19^8 
Scrambled Eggs--A Dish for a King 

Fresh eggs carry a more thrifty price tag as spring 
advances. There are ways aplenty to serve them, hut scrambled 
eggs can be counted on to please, provided they are prepared 
with a bit of care and imagination. 

There are several schools of egg scramblers, but there 
is only one general rule to follow, according to Miss Grace Arm- 
strong, nutritionist, University of Illinois College of Agricul- 
ture: Don't overcook them. 

Remove them from the heat just before the last drop 
of liquid has begun to solidify, and let them finish cooking 
from the heat in the skillet. Eggs, like cheese, respond quickly 
to a very small amount of heat, and the margin between an egg 
dish properly cooked and one that is overcooked is very slim. 

Scrambled eggs can be varied to suit the taste of fam- 
ily or guests. Diced bacon_ ham or chipped beef sauted in the 
butter just before the eggs are added gives a delicious flavor 
and a pleasing texture. A dash of tomato sauce or catsup folded 
into the egg mixture ahead of the cooking time gives it special 
zest and tang. 

If you favor the use of herbs, try your own combinations 
for Scrambled Eggs With Herbs. A mix-cure of basil, marjoram 
and sage is good—provided a light hand is used. The flavor 
of the herbs should enhance, not dominate, the dish. 

Chopped chives and chopped parsley make a delightful 
combination. One teaspoon of each for four servings of eggs 
is a good proportion to use. For superflavor, sprinkle the 
scrambled eggs with a bit of grated cheese just before you 
send them to the table. 
JEH:lk -0- 

3/17/48 






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FOR RELEASE WEEK OP MARCH 22, 19^8 
How to Clean Electric Kitchen Fans 

Your electric kitchen fan is useful only if it is 
cleaned regularly. These fans, which help to carry off cooking 
odors and steam, also collect greases and black carbon. As the 
greases contact the cool surface of the fan, they solidify, 
leaving a film that catches dirt and dust. 

This greasy film, which will not dissolve in water, 
can best be removed with kerosene. Miss Gladys Ward, home man- 
agement specialist, University of Illinois College of Agriculture, 
stresses the need for caution in using kerosene. 

First, she says, be sure there is no open flame any- 
where in the room. Turn off the gas and the pilot light, and 
see that there are no lighted oil lamps or cigarettes in the 
room. 

Second, leave the kerosene can out of doors. You can 

moisten the cleaning cloth in kerosene outside the house. The 

cloth should be only slightly moistened. A very small amount of 

kerosene will clean the fan. Extra kerosene which drips from the 

fan creates inflammable areas on the floor. It will also fill 

the room with kerosene fumes. 

Miss Ward also warns against cleaning the fan while it 
is still connected. 

After you have taken all these safety precautions, rub 
the kerosene-moistened cloth thoroughly over all the blade sur- 
faces, and around the base of the fan. 

Of course you won't always need to clean the fan so 
thoroughly. In between these major cleanings, when the grease 
has not yet collected, you can just wipe off the blades with a 
dry cloth. 

EH: Ik "°- 

3/17/48 






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RSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP MARCH 29, 19^8 
Reflnlsh Old Furniture and Save 

Now that new furniture is expensive and supplies are 
still short, a good deal of money can be saved by refinishing 
old pieces on hand. Furniture can be beautifully refinlshed at 
home at little cost. It's a job that takes time, patience and 
energy, but a good piece of furniture is worth refinishing well. 

Complete instructions for refinishing furniture are 
given in the University of Illinois College of Agriculture leaf- 
let, "REFINISHING FURNITURE." It tells just what materials are 
needed and how to remove the old finish, prepare the surface for 
the new finish and apply the new finish. 

This work is best done out of doors, on the porch or 
in a well-ventilated room. Some of the required materials give 
off fumes and should not be used in a closed room. 

The leaflet also shows how to remodel old pieces of 

furniture. For example, a bed with a high curved headboard and 

footboard can be made "modern" by lowering the boards. It also 

shows how chests and dressers can be altered. 

For a copy of the leaflet, "REFINISHING FURNITURE," 
write to the University of Illinois College of Agriculture, 
Urbana, Illinois. 

-0- 
EH:lk 
3/23A8 



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FOR RELEASE WEEK OP MARCH 29, 19^8 
Keep the Flavor in Cooked Vefte tables 

Cooked vegetables are at their best when they are cooked 
until barely tender and served piping hot, right from the stove. 
Vegetable cooking sounds easy, even to the novice, but several 
mistakes are commonly made. One is overcooking, which causes 
loss of flavor. 

There are three main points to remember in vegetable 
cooking, according to Mrs. Barbara Wheeler, foods research 
specialist, University of Illinois College of Agriculture: 

First, start the vegetables in boiling, salted water. 
Use as little water as possible so that at the end of the cook- 
ing period the vegetable is just moist enough to be palatable. 
About 1/4 of a cup is enough- -you need only to cover the bottom 
of the pan. If you use a great deal of water, most of the flavor 
of the vegetables will be lost in the liquid. 

Second, cover the pan tightly to prevent evaporation. 
The cover will hold the steam in and keep the vegetables from 
drying out. Let the water return to boiling as soon as possible 
after adding the vegetables; then reduce the heat so that the 
water boils gently. 

The third important point is timing: Usually 7 min- 
utes will be long enough to cook fresh vegetables. Test a piece 

at that time to be sure it is done through. The longer the 
vegetables cook, the less flavor they'll have when served. Mrs. 
Wheeler says that you can decrease the cooking time by cutting 
the vegetables into small pieces. For example, you can separate 
onions into rings, cauliflower into flowerettes, cabbage into 
shreds, carrots into thin slices or strips, beets into shreds 
and broccoli into thin stalks. 

-0- 
EH:lk 
3/23A8 



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FOR RELEASE WEEK OF MARCH 29, 19^8 
Let's Get Ready for Home Canning 

Food preservation is listed high on home calendars 
again this season. It is time to outline plans--to take stock 
of equipment on hand and to arrange for repairs or replacements. 

Miss Grace Armstrong, nutritionist, University of Illi- 
nois College of Agriculture, recommends that the pressure canner 
be given first attention. It is necessary for safe home canning 
of low-acid fruits and vegetables; and if major repairs or re- 
placements are needed, considerable time may be required to do 
the job. 

Closing devices on the canner should be examined care- 
fully. Whether a clamp or collar device is used, the closing 
should be steamtight. The petcock should be taken apart and 
cleaned thoroughly, even though the job was done when the canner 
was stored last fall. The safety valve, which opens to let out 
steam when the pressure becomes too high, must be in good work- 
ing order. 

One of the most important parts of the canner is the 
pressure gage. It is the device that controls the temperature; 
and unless it operates accurately, it is of no value. The gage 
should be checked at the start of the season and rechecked per- 
iodically throughout the season if considerable canning is to be 
done. 



In every community in Illinois there are agencies 
prepared to check pressure canner gages for accuracy. In some 
communities the public utility companies take care of the serv- 
ice. In others the stores handling the equipment do the check- 
ing. In still other areas the county home adviser is prepared 
to do the testing. 

JEH:lk -0- 

3/23/^8 



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RSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




RELEASE WEEK OP APRIL 5, 19^8 
NEED NEW CURTAINS? YOU CAN MAKE THEM AT HOME--AND EAS ILY 

Finding ready-made curtains to fit the family pocket- 
book as well as the windows presents a rather difficult problem 
these days. Many women are solving it by home sewing—design- 
ing and making their own curtains and draperies. 

Miss Dorothy Iwig, home furnishings specialist, Uni- 
versity of Illinois College of Agriculture, reminds us that 
the attractiveness of the interior of our home depends largely 
on the way we treat the windows. The shades and draperies we 
select and the way we use them is very important. 

The best window treatment for a room depends on a 
number of things. The size and shape of the room and the ar- 
rangement of the windows should be considered, as well as the 
general character of the room and its furnishings. 

Often there is the problem of making the window ap- 
pear larger or smaller than it actually is. There is also the 
problem of height to consider. Color, texture and pattern of 
curtain and drapery fabrics are important. 

Miss Iwig's leaflet, "WINDOW TREATMENT," will help 
solve these problems and scores of others. The various types 
of windows are illustrated and discussed, and explicit direc- 
tions are given for taking measurements for curtains and for 
making them. 

For a copy of "WINDOW TREATMENT," write to the Univer- 
sity of Illinois College of Agriculture, Urbana, Illinois. 

JEH;lk -0- 

3/30/48 



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RELEASE WEEK OP APRIL 5, 19^8 
ANGEL CAKE FOR SPRING MENUS--IT'S EASY TO MAKE 

Angel cake is a fine dessert choice for lunch or dinner 
at this time of year. Eggs are plentiful and quite reasonable 
in price, and few other ingredients are needed. 

Mrs. Barbara Wheeler, foods research specialist, Uni- 
versity of Illinois College of Agriculture, reminds us that a 
tested recipe is the first requirement. She recommends this one 
from the Poods Laboratory. It won't trick you provided you fol- 
low directions for measuring, mixing and baking to the letter. 

ANGEL CAKE 

1 1/2 cups egg whites 1 1/2 teaspoons cream of tartar 
1 1/2 cups sugar 1/2 teaspoon salt 

1 cup cake flour 1 teaspoon vanilla and 1/2 

teaspoon almond extract 

Beat egg whites with cream of tartar, flavoring and 
salt until very fine and stiff--yet moist. Add five-sixths of 
the sugar gradually, one tablespoon at a time, beating only un- 
til no dry sugar is visible. Sift the rest of the sugar--one- 
sixth--with the flour. Add the flour-sugar mixture to the 
meringue, one tablespoon at a time, mixing after each addition 
until no flour is visible. 

Turn the batter into an ungreased tube pan, running 
the spatula back and forth through the batter to release air 
bubbles, which cause poor texture. Bake at 425°P. for 15 min- 
utes. Turn off the heat and leave the cake in the oven until 
done --about 10 minutes. 

To test for doneness, insert a fine cake tester into 
the center of the cake. The cake is done when no batter clings 
to the tester. Invert the pan on a rack until the cake is 
thoroughly cool--this prevents the delicate-textured cake from 
falling. 

-0- 
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3/30/48 



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RELEASE WEEK OP APRIL 5, 1948 
TROUT- -COOK 'EM IN THE OPEN 

The Illinois trout season opened April 1. The division 
of fisheries has released more than 12,000 legal-size trout in 
the cold water streams of the northwestern part of the state. 
According to the state conservation department, there should be 
good fishing. 

Scores of fishermen will want to celebrate by cook- 
ing their first catch over the campfire--and rightly. Pood 
cooked out of doors always seems to taste extra-special. Then, 
too, there is something about the flicker and warmth of an open 
fire that puts everything and everyone right with the world. 

Mi3S Prances Cook, foods specialist, University of 

Illinois College of Agriculture, suggests that fishermen tuck 

a few strips of bacon into their pack along with the fishing 

tackle. When cooking time rolls "round, prepare the trout and 

wrap each one in a strip of bacon. Fasten with a skewer and 

cook over glowing coals. By the time the bacon is crisp and 

brown, the fish will be cooked just right. Small trout cooked 

with bacon usually need no additional salt. 

For top o' range preparation, Miss Cook suggests that 
the trout be dipped in seasoned cornmeal and tossed into a hot 
frying pan, well greased with bacon or salt pork. Only a few 
minutes' cooking is needed for small trout — just enough time to 
brown the trout and heat them through. 

Melted butter is about the only sauce that does not 
mask the fine trout flavor. Melt it in the pan, simmer very 
gently and pour over the trout. Add a garnish of lemon slices 
and a bit of parsley, and send them to the table piping hot. 

JEH:lk -0- 

3/30/48 




fRSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OF APRIL 12, 19^8 
Spice Up Low-Cost Meat with Curry Powder 

Curry powder can turn a low-cost piece of meat into 
something special, says Miss Frances Cook, foods specialist, 
University of Illinois College of Agriculture. Long, slow 
cooking will make the meat tender, but it's the curry powder 
that gives it that extra flavor. 

Here's a recipe for Curried Beef Neck, an economical 

and tasty dish: 

CURRIED BEEF NECK 

2 to 3 lb. beef neck 

1/4 cup flour 

1 1/4 tsp. curry powder 

1 1/2 tsp. salt 
1/4 cup fat 

2 T. minced onion 

2 T. minced green pepper 
1 to 2 cups water 

Cut beef into pieces for individual servings. Combine 
flour, curry powder and salt, and dredge meat. Brown in fat to 
j which onion and green pepper have been added. Add water, cover 
tightly and simmer on top of stove or in slow oven (325°F.) till 
tender- -about 2 hours. Remove meat, thicken liquid and serve 
with the meat. 

The proportion of curry powder listed in the recipe is 
keyed to average tastes. It should be varied to suit family 
tastes. Guard against oversea soning, however, as too much spice 
tends to mask the flavor of the meat. 



EH: Ik 
4/6/48 



-0- 



FOR RELEASE WEEK OP APRIL 12, 1948 
How to Freeze Fresh Rhubarb 

One of the first vegetables to come up in the spring 
is rhubarb. And it's those young, tender stalks that are perfect 
for freezing. Miss Grace Armstrong, foods specialist, University 
of Illinois College of Agriculture, warns that it's important to 
select top-quality rhubarb and to prepare it for freezing as 
soon as it's picked. 

Wash the rhubarb thoroughly in cold, clean water. Do 
not peel, for the color and flavor lie very close to the surface, 
and peeling reduces both. Cut the rhubarb into about 3/4 inch 
pieces. 

The next step is blanching--an important step to re- 
tain the greatest possible amounts of color, flavor, texture and 
nutritive value. To blanch, weigh one pound of rhubarb into a 
wire basket or sieve. Lower the basket into a kettle with 2 1/2 
quarts of boiling water. Cover the kettle and keep the heat 
turned on while the rhubarb is blanched for 1 1/2 minutes. Count 
the time from the moment the rhubarb is put into the water. 

At end of 1 1/2 minutes remove the basket and plunge 
it into a large container of cold water. For quick cooling, 
it's best to do this under a running cold water faucet. When 
running water is not available, use ice water or several kettles 
of cold water. 

After cooling, drain the rhubarb thoroughly and pack 
at once. Seal the container and, if possible, put it into the 
freezer or locker immediately. If you can't make the trip to 
the locker right away, the containers can be left in the re- 
frigerator for a short time. They must not be left, however, 
longer than three or four hours. The temperature of the refrig- 
erator should be between 38 and 45°F. 

EH: Ik -0- 

4/6/48 



FOR RELEASE WEEK OF APRIL 12, 19^8 
Garments Shrink- -What to Do About It 

Shrinkage of materials is one of the problems that is 
plaguing scores of women these days. A dress or suit that fits 
perfectly \rhen new is a half size or a size smaller after a trip 
to the laundry or dry cleaner. 

Miss Helen Zwolanek, clothing specialist, University 
of Illinois College of Agriculture, says that most materials 
should be shrunk before they are made into garments --even those 
that carry a preshrunk label. It is the only way to assure a 
perfect fit after the garment has been laundered or dry cleaned. 
The only materials that need not be shrunk are those that water- 
spot- -rayon crepes, silk shantungs, rayon prints. 

The London Shrunk method is the most satisfactory one 

for shrinking wools. Dip a sheet into water, wring as dry as 

possible and spread on a flat surface. Place the wool on the 

sheet, keeping it folded lengthwise, as it comes from the bolt. 
Roll material in sheet and let stand from five to six hours. Un- 
roll on a flat surface and straighten the grain of the material. 
This is difficult to do until the material has absorbed some 
moisture. When the grain is straight, the threads will be at 
right angles to each other. 

Reroll the wool in the sheet and let it stand for 18 to 
20 hours. Unroll on a flat surface, keeping the grain of the ma- 
terial in the right position, and let dry--do not hang. When 
thoroughly dry, press over lightly, using an up-and-down motion 
only on the length of the material. 

Shrinking cotton and other washable materials is not 
so complicated a process as shrinking wools. Soak the material 
in lukewarm water for about 20 minutes. Remove from water and 
press out as much moisture as possible, using the hands. Do not 
wring, as it tends to stretch the grain of the material. Place 
the material on a dry sheet spread on a flat surface. Be sure 
the grain is in correct position, then roll and let stand for 
five to six hours . 

Unroll the material and spread on a flat surface to 
finish drying,, keeping grain in correct position. When dry, 
smooth out wrinkles with a warm iron. 

JEH:lk -0- 

4/6/48 



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news 



:RSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OF APRIL 19, 19^8 



How to Wash Wool Blankets 



Wool blankets can be washed successfully at home, even 
though wool is touchy about soap and water. There are three 
things wool can't stand, according to Miss Edna Gray, clothing 
specialist, University of Illinois College of Agriculture. The 
first Is sudden temperature changes; the second, excess alkali 
(water softener or strong soap); and the third, rubbing. 

To avoid sudden temperature changes, Miss Gray recom- 
mends lukewarm water for both washing and rinsing. Plunging wool 
into hot water tends to shrink fibers and make the material hard. 
It's just as bad to transfer wool from warm water to a cold rinse, 
or to dry it by a hot stove or out of doors in freezing weather. 
It's best to dry wool blankets outside on a mild, sunny day when 
there is little wind. A strong wind whips the blankets, and the 
fabric, when wet, is likely to tear. 

Use a mild soap; and if you need a water softener, use 
it cautiously. Excess alkali in the water will shrink and felt 
the wool. 

Blankets should be washed gently, preferably by hand. 
Squeeze the suds through the wool. Hard rubbing will shrink and 
mat the fabric. When a washing machine is used, it should be run 
slowly, and only one blanket should be washed at a time. Miss 
Gray warns to guard against prolonged washing in the machine. It's 
better, she says, to start over again with fresh suds if there is 
too much soil to be removed with one short run. 

When the blanket is clean, rinse two or three times in 
clear lukewarm water, the same temperature as the washing water. 
Squeeze the water out gently, for it is easy to tear the fabric 
when it is wet. Blankets should be hung with weight distributed 
evenly on both sides of the line. This makes clothespins unneces- 
sary. Miss Gray suggests that blankets will dry more quickly if 
two lines close together share the weight. As the water collects 
at the ends, it can be squeezed out. An occasional shaking will 
fluff out the nap. 

-0- 



FOR RELEASE WEEK OP APRIL 19, 19^8 
Finger Fainting Will Entertain Children 

Instead of mud pies and wet feet, let your children try- 
some finger painting the next rainy Saturday. For that matter, 
why wait for a rainy day? They'll have lots of fun with finger 
painting in any weather. 

Finger painting is just what it sounds like- -painting 
with fingers instead of brushes. But it doesn't stop there, says 
Miss Eleanor Neff , child development laboratory, University of 
Illinois College of Agriculture. Children soon learn that they can 
make exciting new patterns by using the sides of their hands, then 
their arms--and sometimes even their chins. But don't worry about 
that- -the paint is washable and comes off easily. And it's always 
a good idea for children to wear aprons or smocks when they're 

painting. 

Miss Neff has a recipe for finger paint that you can make 
at home. This mixture can be kept for over a week if it is covered 
tightly and stored in a cool place. 

1/2 cup Linit starch 

1 1/3 cups boiling water 

1/2 cup soap flakes 

powdered paint, or vegetable coloring 

1 T. glycerin 

Mix the starch with enough cold water to make a smooth 
paste. Add the boiling water and cook till glossy. Stir in the 
dry soap flakes while the mixture is still warm. Cool, add gly- 
cerin and pour into jars. Add the color to the paste when you are 
ready to use it. Use either powdered paint or vegetable coloring, 
and mix only the amount needed. 

Any glazed paper, such as shelf paper or even wrappings 
from the butcher shop, is good for finger painting. 

When the children are ready to start painting, run the 
paper through a pan of water. Then smooth out the paper on an e- 
i nameled or oilcloth-covered table. Scoop out about a tablespoon 
of finger paint, put it on the paper and then — leave the children 
alone. Let them discover for themselves all the tricky things they 
can do with finger paint. They'll have more fun that way. Remem- 
ber, Miss Neff says, a child's standards of beauty aren't the same 
as an adult's. She recommends encouraging your child and taking 
an interest in his painting — but not telling him how or what to 
paint. 

EH: Ik -0- 

VlV^8 



IFOR RELEASE WEEK OP APRIL 19, 19^8 
Hov to Freeze and Can Fresh Asparagus 
When asparagus is ready to eat, it's ready to preserve, 
either by freezing or canning. For both processes you should use 
freshly cut asparagus. A few hours' delay after picking means not 
only a change in flavor, but also the growth of many bacteria. 

Here are complete directions for freezing and for canning 
asparagus from Miss Grace Armstrong, nutritionist, University of 

Illinois College of Agriculture. 

FREEZING 

Wash the fresh asparagus thoroughly in clean, cold water 
and discard injured or Inferior parts. Freezing will not improve 
poor-quality vegetables. As a matter of fact, woodiness in aspara- 
gus is likely to be more noticeable after freezing. 

The next step is blanching which preserves the color, 
flavor, texture and nutritive value. Weigh one pound of asparagus, 
and put into a wire basket or sieve. Lower the basket into a ket- 
tle with six quarts of boiling water. Cover the kettle and keep 
the heat turned on during the 3 -minute blanching period. Then 
plunge the basket into a kettle of cold water. Running water or 
ice water is best, but if you have neither, use three or four 
pails of cold water. As soon as the water gets warm in one pail, 
change to the next. 

When the asparagus is cooled, drain thoroughly and pack 
at once. Use containers that can be sealed tightly and freeze 
immediately. 

CANNING 

Because asparagus is a low-acid vegetable, it must be 
canned in a steam-pressure cooker. Boiling water will not destroy 
spoilage organisms in low-acid vegetables. 

For long pieces, cut the asparagus stalks the right 
length to fit upright in the container and tie in bundles. Place 
upright in kettle \7ith boiling water to cover lower part of stalks. 
Cover tightly. Boil three minutes and pack hot into containers. 
Remove string as the asparagus slips into container. Add 1/2 tsp. 
salt to each pint. Cover with fresh boiling water and process at 
10 pounds' pressure. Pint jars will require 25 minutes, quart jars 
55 minutes and No. 2 and 2 1/2 cans 20 minutes. 

If you prefer short pieces, cut the stalks into short 
lengths. Cover with boiling water and boil three minutes. Pack 
hot into containers, and follow directions given above. 
EH: Ik -0- 

ViV^8 



fcmeinakmg 




item 



ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP APRIL 26, 19^8 
Time- to Assemble Canning Equipment 

Canning equipment will be needed for the early fruits 
and berries very soon. Assembling it in advance will save time 
later on and prevent food waste. Early fruits, especially berries, 
are very perishable. 

Miss Prances Cook, foods specialist, University of Illi- 
nois College of Agriculture, suggests that a hot-water bath is 
satisfactory for processing. Early fruits are high in acid, and 
a boiling temperature (212°F. ) is sufficient to process them for 
safe keeping. How«ver,the hot-water bath should not be used for 
processing low-acid vegetables and meats. A pressure canner Is 
necessary to secure the correct processing temperature. 

Special hot-water bath equipment may be purchased ready 
for use. But it is wise to check equipment on hand before new 
purchases are made. Very often an excellent hot-water bath can be 
assembled from articles already in the home kitchen. 

The first requirement is a large utensil with a tight- 
fitting cover. A wash boiler, large kettle or lard can will do 
nicely. The utensil should be deep enough to permit water to 
cover the jars or cans and for the water to boil rapidly. 

The other requirement is a sturdy rack to fit the bottom 
of the utensil, on which to place the containers of food. A board 
with large holes bored through it to allow water and steam to 
circulate, strips cf wood nailed together criss-cross fashion or 
a strong, firm wire rack is suitable. 



JSH:lk 
V'20/48 



-0- 






FOR RELEASE WEEK OP APRIL 26, 19^8 
Leisureoraft and Counseling Camp Scheduled for May 24-29 

The thirteenth annual Leisurecraft and Counseling Camp 
will be held at East Bay, Lake Bloomington, May 24-29- The con- 
ference is to assist camp counselors and directors in planning the 
work for the season. E. H. Regnier, rural sociology specialist, 
University of Illinois College of Agriculture, suggests that those 
wishing to attend check immediately with the home adviser in their 
county. May 10 is the deadline for making reservations. 

This year the plan is to give those who attend experi- 
ence in decentralized camping work compared with the assembly type 
which has been studied in previous years. In setting up the pro- 
gram, the committee is considering skills and techniques for the 
group leaders for cabin living, and small group participation in 
camp activities. Group discussions will be held on methods of 
operating the decentralized camp. 

Outstanding resource people have been secured to assist 
with the program. Miss Thelma Patterson, nationally known camp 
consultant, and Howard Tanner, graduate of the national recreation 
school and leader in crafts work, will lead discussions on camp 
philosophy, program planning, management and general camping 
activities. 

Richard Chase, coordinator of folk arts for the Virginia 
Federation of Music Clubs and County Superintendents will direct 
the work in folk arts, particularly folk tales, and in singing 
games and songs. Professor John Klassu-n, Bluff ton College Depart- 
ment of Art will be on hand to take charge of the wood carving. 
Russell Rice and Ernest Yorger, West Lafayette, Indiana, will 
direct creative and active games suitable for intermediate and 
junior camps . 

Other camp activities will include work with leather, 
shells, plastics, puppets, fly- tying and glove-making. Social 
recreation training will Include party planning and recreation 
for evening programs in a camp situation. 

JEHtlk -0- 

4/20/48 



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jomemckmg 




mm 



ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP MAY 3, 19^8 
Good Housekeeping Stops Clothes Moths 

Good housekeeping is one of the most effective weapons 
against clothes moths. But like all weapons, it must he pointed 
in the right direction. You have to know where to look for the 
moths . 

One breeding place which is often overlooked is in floor 

cracks, according to Miss Helen Zwolanek, clothing specialist, 

University of Illinois College of Agriculture. Bits of woolen 

lint and hairs in the cracks provide food for the larvae. The 

space beneath and behind quarter rounds and baseboards is another 

excellent breeding place. Moths thrive, too, in carpeting beneath 
heavy pieces of furniture which aren't often moved. They also 
like upholstered furniture and make great headway under slip covers. 
In other words, dark places which are hard to clean make fine feed- 
ing grounds for moth larvae. 

To control moths, then, these habits must be kept in mind. 
Thorough and frequent vacuuming is very important in an anti-moth 
campaign. Moths make no headway in properly cleaned carpets and 
upholstered furniture. Slipcovers should be removed often so that 
the upholstery can be carefully brushed or vacuumed. The vacuum 
cleaner can also be used to draw out lint, hairs and other potential 
moth-food from floor cracks and baseboards. 

Wool clothing which is kept in closets and not sealed 
away for summer should be sunned and brushed often. Neatness on 
closet floors helps, too. A piece of wool in a dark corner could 
feed a great number of moths. Miss Zwolanek warns that wool 
clothing in drawers is open to moth attack. It calls for constant 
attention. 

-0- 



FOR RELEASE WEEK OF MAY 3, 19^8 

Biscuit Variations 

Biscuits can come to the table in a variety of forms. 
They can be dressed up for teas in a number of ways and they can 
serve, too, as the main dish for lunch. Miss Virginia Charles, 
foods research specialist, University of Illinois College of Agri- 
culture, says that there are many ways to vary the basic biscuit. 

One way is to add new ingredients to the dough. Miss 
Charles suggests the addition of grated cheese or finely chopped 
nuts. Bits of bacon, too, make a flavorful biscuit. The bacon 
should be diced and browned before it is added, and when bacon 
is used the amount of fat in the biscuit dough can be reduced 
slightly. 

The shape of the biscuit can be varied, too. Pinwheel 
biscuits are attractive and easy to make. Miss Charles says to 
roll the dough thin, spread with a filling, roll up jelly-roll 
fashion and slice crosswise. An endless variety of fillings can 
be used. Chopped leftover meat or chicken in pinwheel biscuits 
makes a good lunch dish. Other fillings which may be used include 
deviled ham, grated cheese, fruit and nuts, jam, jelly, dates and 
nuts and brown sugar with cinnamon. 

Biscuit dough can also be used to make a quick coffee 
cake. One method is to spread a filling on a thin layer of dough, 
then cover with another layer of dough. The top layer can be 
slashed so that the filling shows through. Melted butter can be 
brushed over the top and sprinkled with sugar and cinnamon. 

Round biscuits can be varied by dropping a spoonful of 
jelly on the top, or by sprinkling with grated cheese just before 
removing from the oven. 

Miss Charles warns that biscuit dough must be mixed 
quickly and lightly. If it is handled too much, it will become 
tough. 

EH: Ik -0- 

4/28/48 






FOR RELEASE WEEK OP MAY 3, 1948 
Time to Make Strawberry Preserves 

Strawberry season is here, and that means it's time to 
put up strawberry preserves. There are several good methods of 
making preserves. Miss Grace Armstrong, foods specialist, Univer- 
sity of Illinois College of Agriculture, recommends the following 
recipes: 

STRAWBERRY PRESERVES (with pectin) 

4 1/2 cups prepared fruit 

3 lb. sugar 

1/2 bottle fruit pectin 

Cut about two quarts of fully ripe berries in halves 
lengthwise; cut large berries in quarters. Measure sugar and 
prepared fruit into large kettle, mix well and bring to a full 
rolling boil. Stir constantly before and while boiling. Boil 
hard 3 minutes. Remove from fire and stir in pectin. Then stir 
and skim by turns for just five minutes to cool slightly, to pre- 
vent floating fruit. Pour quickly into sterilized jars. Seal 
with melted paraffin at once. 

8 -MINUTE STRAWBERRY PRESERVES 

Select large firm berries of deep red color; wash and 

hull. Weigh berries and add an equal weight of sugar. Mix berries 

with sugar, using a wooden spoon and lifting berries gently to 

avoid crushing them. Place at once over the fire. Bring quickly 

to the boiling point and boil rapidly for 8 minutes. Seal in 

sterilized jars. By this method the berries keep their shape and 

the finished product has a clear rich color. 

EH: Ik -0- 

4/28/48 



RELEASE WEEK OP MAY 3, 19^8 
[ome Economics Editor Joins Staff 

Joan Miller j Des Moines, Iowa, has been named assistant 
extension editor at the University of Illinois College of Agricul- 
ture. She joined the staff of the extension editorial office this 
week. 

Miss Miller was graduated from Iowa State College, Ames, 
in 1944 and worked for two years as assistant home economics edi- 
tor of Cappers' Parmer magazine in Topeka, Kansas. She was recent- 
ly employed as assistant director of home economics for the 
DownTown Shopping News in Los Angeles, California. 

In her new work, Miss Miller will be responsible for 

planning and preparing home economics information for weekly and 

daily newspapers in the state. 

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ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 



FOR RELEASE WEEK OF MAY 10, 19^8 




Rhubarb --Use in Preserves 



Rhubarb lends itself to a variety of combinations in 
preserves and sauces. One interesting combination is in season 
nov-rhubarb and strawberry preserves. Miss Frances Cook, foods 
specialist, University of Illinois College of Agriculture suggests 

the following recipe: 

RHUBARB AND STRAWBERRY PRESERVES 

1 lb. rhubarb 

1 qt. strawberries 

3 l/2 cups sugar 

Wash rhubarb and cut in inch-length strips . Do not peel 
unless skin is tough. Wash berries and hull . Combine rhubarb and 
berries in preserving kettle, sprinkle with sugar and let stand 
for two hours. Heat fruit slo„ly until a sirup is formed and the 
boiling point is reached. Then boil in a full rolling boil till 
mixture is thickened and clear-about 20 minutes. Turn into 
sterilized glasses and seal with melted paraffin. 

Another Rood combination is rhubarb-pineapple-strawberry 

fresh or canned pineapple may be used for preserves. 



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5/5/48 



FOR RELEASE WEEK OF MAY 10, 19 2 l8 
How to Remove Grease Spots from Wallpaper 

Grease spots can sometimes be removed from wallpaper. 
The success of the treatment depends largely upon how long the 
spot has been on the paper. Old spots are very difficult and 
sometimes impossible to remove. But fresh ones can often be suc- 
cessfully treated. 

Miss Dorothy Iwig, home furnishings specialist, Univer- 
sity of Illinois College of Agriculture, suggests the following 
treatment: Make a thick paste of water and either French chalk 
or powdered magnesium. Apply the paste to the grease spot, and 
let it dry thoroughly for 2k hours. Brush it off carefully. If 
the first application does not remove the spot, repeat two or 
three times. 

Another paste can be made of cornstarch and carbon 
tetrachloride. This mixture should be tested before using to be 
sure that it will not affect the color of the paper. If it tests 
successfully, apply in the same way as the other paste. 

Old grease stains will come through new wallpaper, Miss 

Iwig says. If you're repapering, it's best to seal grease spots 

with a coat of aluminum paint or shellac before the new paper is 

applied. 

Ordinary soil is easily removed by using a homemade or 
commercial cleaner. Work slowly, using even strokes. Clean wash- 
able papers by wiping them with a cloth wrung out of clear., luke- 
warm soft water. Then dry with a clean cloth. Use w-ater sparingly 
so that the paper will not absorb it. Many washable papers of 
firm quality may be cleaned with soap jelly and a sponge or cloth. 
Use light, even strokes, and rinse with sponge wrung out of clear, 
warm soft water. 

EH: Ik -0- 

5/5/48 



FOR RELEASE WEEK OF MAY 10, 19^8 
Mildew Can Be Prevented 

Was there mildew in your house last summer? Then perhaps 
you'd be wise to take steps now to prevent its reappearance this 
season. 

Miss Edna Gray, clothing specialist, University of Illi- 
nois College of Agriculture, says that mildew grows rapidly in 
warm, moist air, so the first step is to air the house thoroughly. 
Leave doors of poorly ventilated closets open. Burn an electric 
light in small closets to dry them out, or set an open dish of 
calcium chloride on the floor to absorb the dampness. As soon as 
it becomes watery, replace with a new supply. 

If the whole house was moldy last year and still smells 
musty after being closed up during the cold weather, Miss Gray 
recommends a thorough airing on the first mild, sunny day. If this 
does not do the job, start the furnace and get the entire house 
very warm. Then air again, using electric fans to help change the 
air rapidly. Do all this, of course, on a clear, bright day. 

Basements are particularly liable to dampness. Miss Gray 
suggests spreading chloride of lime on the floor. When the musty 
odor has disappeared, sweep up the lime. And when you have done 
away with the moldy smell, keep dampness out. Open basement win- 
dows only during the dry part of the day--never at night when 
dew is falling. Ventilate the entire house thoroughly as often as 
possible. It is well to do this at night in hot weather, leaving 
the windows closed during the hot part of the day to shut out humid- 
ity. 

Miss Gray says to be especially careful of damp clothes. 
Soiled towels and wet clothing should not be dropped in the hamper 
before they are thoroughly dried. Never leave clothes dampened 
for ironing overnight during the summer. Wet shower curtains, too, 
mildew easily unless they are spread out on the rod until dry. 

All this is a lot of work in hot weather, but if preven- 
tion becomes habit, you can avoid loss from the black specks of the 
almost permanent mildew stains, and there will be less of the dis- 
agreeable moldy odor. 
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5/5/48 



famemakmg 




news 



ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 



n 




FOR RELEASE WEEK OF MAY ST, 19^8 
Buy Nylon Hose for Daily Needs 

Do your nylon hose seem to run and snag too easily these 
days? 

The fault maj 7- be in buying hose that veren't designed 
by the maker to suit your everyday needs, says Miss Edna R. Gray, 
clothing specialist, University of Illinois College of Agriculture. 
Wanting sheer-looking hcse, women have bought and worn the sheerest 
nylons for heavier duty than they can take. 

Sheerness in silk and nylon is indicated by the word 
denier. A 15 denier nylon is especially thin for dress up and 
evening wear; a 30 denier is for everyday duty. If you put on 
two stockings of the same color, one 15 denier and one 30 denier, 
you're likely to be surprised about how little difference there 
is in appearance of the two, Miss Gray believes. 

Analyze your hose problem before buying new ones. Which 
length and denier has worn best for you, which brand has seemed most 
satisfactory? Then report your preference to your retailer. This 
will help him in ordering for your future satisfaction. 

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FOR RELEASE WEEK OP MAY SST, 19^8 
Choose General Purpose Tomatoes 

For the few folks just getting around to selecting tomato 
varieties for home gardens, here's last-minute advice. Stick to the 
large red-fruited, general purpose kinds, says Lee A. Somers, gar- 
dening specialist, University of Illinois College of Agriculture. 

These varieties are well adapted to the corn belt. And 
for slicing, canning and juicing, they're excellent. 

Pritchard, Marglobe, Rutgers, Early Baltimore and Garden 
State are good choices. Also they've been bred for resistance to 
the soil-borne disease, tomato wilt. Bonnie Best, John Baer and 
Stokesdale are good varieties — a bit earlier than some others-- 
but not wilt resistant. 

Break- 0- Day is wilt resistant and a good slicer; it's not 
adapted to canning or juicing. Ponderosa, also sold as Beefsteak, 
bears few but very large fruits; it's used only for slicing. 

For color variety you may like the pink Gulf State Mar- 
ket or Livingstone Globe, or the deep yellow Jubilee; all are good 
slicers. 

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FOR RELEASE WEEK OP MAY », 19^8 



Re-Cane Chair Seats 



Is your favorite chair stored in the attic because the 
cane seat wore out? Spring is a good time to salvage it and re- 
cane the seat. 

Doing the work at home means money saved, suggests Miss 
Dorothy Iwig, home furnishings specialist, University of Illinois 
College of Agriculture. Cane comes in various sizes, so it's wise 
to have a sample from the old seat when buying or ordering. 

Equipment for the work is simple, inexpensive. Scissors, 
an ice pick or awl, a container in which to soak cane, and four 
or five wooden pegs two or three inches long are the requirements. 

Directions on weaving with cane are in Miss Iwig's leaf- 
let, "WEAVING CHAIR SEATS WITH CANE, RUSH, AND SPLINT." Send your 
request to the University of Illinois College of Agriculture, 
Urbana, Illinois. There's no charge for the publication. 

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nears 



ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP MAY 24, 1948 
Can Vegetables with Pressure Cooker 

Whether you're a freshman or a past master at canning 
vegetables, you'll find it's easier if equipment has been collected 
and checked carefully beforehand. 

To can vegetables—except tomatoes, pickled beets or 
piraientos--use a steam pressure cooker for processing, says Miss 
Frances Cook, foods specialist, University of Illinois College of 
Agriculture. It's the only way to get a high enough temperature 
for canning to insure safe keeping of foods. Carefully follow 
directions for using the canner, because you'll be working with 
steam under pressure. 

For successful processing, the canner must be in good 
working order. An accurate pressure gauge is especially important 
to get the right temperature, Miss Cook stresses. Have the gauge 
checked now. If you don't know the place to have it done, ask 
your county home or farm adviser. 

Before using the cooker, clean the pet-cock and safety- 
valve openings by drawing a wire or needle through them. Do this 
often during the canning season. It's best to check the cooker 
for steam leakage before using it also. Pour in water, put on lid 
as if for canning, then place over heat. Check to see that the 

right pressure can be reached. 

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FOR RELEASE WEEK OF MAY 24, 1948 
Shop Wisely for Cottons 

Cotton is fashion's fair-haired child today. It will 
play a big part in your family's summer wardrobe, from housedresses 
to sister's graduation formal, predicts Miss Fern Carl, clothing 
specialist, University of Illinois College of Agriculture. 

When you step into a dry goods department, look on all 
cottons for a label which guarantees that they won't shrink more 
than 1 per cent, says Miss Carl. The sanforized label is one of 
these. 

If fabric isn't weshrunk, you'll want to do the job at 
home before starting to cut it. Thoroughly soak the material in 
warm water. Roll it in a towel to absorb excess moisture; do not 
wring or twist. Lay it flat on large kitchen table or on floor 
with papers underneath. Be sure the material is straight so that 
it will be grain-perfect. When dry, iron lightly. 

Of course you'll want to check the color fastness of 
cottons to washing and sun. When buying dimity, voile or batiste, 
notice whether it's crease-resistant; this feature is definitely 
desirable. Also some dimity, organdy and batiste fabrics have a 
durable finish so that they don't have to be starched. If you're 
buying seersucker, you'll prefer the kind with a permanent crinkle. 
You can check these points by reading labels or asking the sales- 
person. 

Glazed fabrics, such as chintz, are becoming popular for 
colorful summer styles. Read labels on these to be sure glaze is 
durable. They will take to water, but ask for washing directions 
since these fabrics come in the "handle-with-care" class. 

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FOR RELEASE WEEK OP MAY 24, 1948 
hildren Weed Health Checkups Nov 



If your child is entering school in the fall, he should 
have a general health checkup now, says Miss Fannie Brooks, health 
specialist, University of Illinois College of Agriculture. 

Special attention should be given to eyes, ears, teeth 
and posture. A child who needs any special treatment will be bet- 
ter off if the work is done early, immediately after the checkup. 
This gives him a chance to convalesce before starting or returning 
to school. For example, it's much better for a child with poor 
eyesight to enter school with that handicap corrected. 

Immunization against smallpox and diphtheria also should 
be complete before school opens. Smallpox, according to Miss Brooks, 
is probably the easiest of the communicable diseases to control. 
Ideal time for first vaccination is when child is 3 to 6 months 
of age. However a single vaccination will not protect a child 
indefinitely. Vaccination should be repeated at intervals of not 
more than 3 years, and more often if there's an epidemic. 

Immunization against diphtheria is a simple procedure. 
It's best that it be given to a child 6 to 9 months of age. Then 
the child should be given a stimulating dose at time of entering 
school. Roughly two-thirds of all diphtheria cases occur among 
school children, so it's especially important to immunize children 
against diphtheria before they enter school. 

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ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP MY 31, 19^8 
Have a Strawberry Ice Cream Social 

With strawberries so plentiful it's a good time to catch 
up on home entertaining, suggest food specialists at the University 
of Illinois College of Agriculture. 

Ice cream inspires a party any time. Keep a refrigerator 

tray filled with pink strawberry ice cream. Then you're all set 

to welcome guests who drop in Saturday evening or Sunday afternoon. 

STRAWBERRY ICE CREAM 

2 cups strawberries 1 cup sugar 

1 tablespoon lemon juice 2 cups whipping cream 

Put berries through a sieve. Be careful to keep out lumps 

of fruit, as these freeze in hard lumps. Stir in the lemon juice 

and sugar, using more or less sugar as desired. Whip cream until 

just stiff, then fold in fruit. Put in refrigerator tray and 

freeze until hard. Serves 10 to 12. 

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5/25/48 






FOR RELEASE WEEK OP MAY 31, 19^8 
Teen-Agers Like Summer Parties 

"Let's have a party" is an idea that teen-agers take to 
eagerly. Especially during summer vacation, they may find that 
time hangs heavy when the day's work is out of the way and there's 
nothing but a movie for entertainment. 

Easy-to-give party ideas are many, says Mrs. Elizabeth 
Arnold, foods specialist, University of Illinois College of Agri- 
culture. She believes the best parties are those where everyone 
pitches in to help with the food and entertainment. 

A kitchen spread or ice-box raid is a lot of fun and 
little work for Mom ahead of time. The gang will enjoy fixing 
their own triple-deck sandwiches, beverages and fancy ice cream 
concoctions if food is all arranged in the refrigerator beforehand. 
Hayrides, picnics and barbecues always mean a good time too. 

Following a theme in invitations, costumes, decorations, 

entertainment and refreshments makes things seem more festive. 

This needn't mean extra expense either. For instance, send out 

invitations to a pioneer square-dancing party on rough paper with 

writing done in heavy ink. Have fellows wear blue jeans and plaid 

shirts, girls wear their new long full skirts with white blouses. 

Decorate with kerosene lamps and checkered table cloths. Serve 

refreshments on tin pie pans. 

Let young party-givers i;ork out their own arrangements, 
Mrs. Arnold suggests. Tell them what the possibilities are for 
the time, place and refreshments. Then put them on their own to 
figure out theme, invitations, and the "eats." It gives them a 
chance to really make it their party and simplifies the preparation 
for the rest of the family. 

NJM:lk -30- 

5/25/48 



FOR RELEASE WEEK OP MAY 31, 19^8 
Baby Likes Sun- -in Moderation 

Baby enjoys basking in summer sun like everyone else. 

Give your baby regular sun baths, but time the length 
of exposure, says Miss Nellie Perkins, professor of child develop- 
ment, University of Illinois College of Agriculture. Start sun 
baths with periods of not more than 1 1/2 minutes. Gradually 
increase the time to 3 minutes, but never longer than this in 
direct sunlight, Miss Perkins says. Dress the baby in diapers and 
a thin shirt for sun baths. 

Whenever you take an infant outdoors, face the buggy 
away from the sun. A baby's eyes are especially sensitive and need 
protection. 

If your child is taking naps outdoors, even on hottest 
days have a light cover to spread over him after he's asleep. He 
needs some protection from chilling, though he'll probably object 
to a covering as long as he's awake. A large piece of cheesecloth 
or thin muslin can serve this purpose . 

As a safety precaution, always brace the buggy wheels 
when you put a baby outdoors. A youngster is active and likes to 
bounce around; he may start the buggy rolling unless it's anchored. 

Children may suffer more than adults on extremely hot days, 

according to Miss Perkins. Sponge baby often with a damp cloth or 

sponge to make him more comfortable, 

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FOR RELEASE WEEK OP MAY 31, 19^8 
Control Weight by Diet 

If the scales tip too high when you step on, a check of 
what you've eaten probably will explain why. 

The direct cause of being overweight is always too many 
calories, says Miss Harriet Barto, associate professor of dietetics, 
University of Illinois College of Agriculture. Often eating is used 
as an emotional outlet for boredom, worry or loneliness; this may 
be an indirect cause of overweight. There is a common tendency 
to grow fatter with increasing age, but it is now believed to be 
due to a person's having more leisure time and eating extra, richer 
food. Sometimes, too, the nervous tension that often accompanies 
middle age finds its release in eating more food more often. 

It's easier to prevent overweight than to correct it, 
but weight can be reduced, Miss Barto advises. And the effective 
way to reduce is by sane dieting. Exercise is seldom effective 
because it takes such a large amount of physical activity to burn 
up even a little extra fat. 

"WEIGHT CONTROL--HOW TO GET AND KEEP THE WEIGHT YOU WANT," 
a new leaflet by Miss Barto, includes sample menus of low-calorie 
diets. "SANE REDUCING DIETS AND HOW TO PLAN THEM" lists reducing 
menus for one week and has a calorie chart of common foods. For 
leaflets, write to the University of Illinois College of Agricul- 
ture, Urbana, Illinois. 

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5/25/48 



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COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP JUNE 7, 1948 



Pineapple- -Freeze or Can 



A few jars or frozen packages of pineapple put away now 
will assure you of some mighty good-eating desserts and salads 
later on this year. Miss Frances Cook, foods specialist, Univer- 
sity of Illinois College of Agriculture, says a delicious product 
can be had by canning or freezing this fruit when it's ripe. 

To can pineapple, slice, peel, core and remove all eyes 
from it. Cut slices into sections if desired. Boil pineapple 5 
minutes in thin sirup (2/3 cup sugar mixed with 2 cups water and 
brought to boiling point). Pack into containers. Cover with boil- 
ing sirup. Process pint or quart jars for 30 minutes in a boiling 
water bath. 

For freezing, peel and core the pineapple the same way, 
removing any bruised or over-ripe spots. Cut the slices into 
wedges. Cover with a sirup made by mixing 1 cup sugar with 1 1/4 
to 2 cups water; stir sugar into water to dissolve it or heat sirup 
to dissolve it more quickly but let it cool before using. Put fruit 
in cartons or jars and cover immediately with sugar sirup. Seal 
at once and freeze. 



NJM:lk 
6/1/48 



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FOR RELEASE WEEK OP JUNE 7, 19^8 
Lengthen Slips for Long Skirts 

To wear longer skirts, you need longer slips. And the 
lingerie department is where many feminine wardrobes are lacking 
these days. 

There are several cures for the too-short slip according 
to Miss Pern Carl, clothing specialist, University of Illinois 
College of Agriculture. Wide cotton lace may be sewed around the 
hem of any slip. First pin or baste lace on slip. Hold lace 
slightly full, easing it on so there's an allowance for shrinkage. 
If you have already shrunk the lace, this won't be necessary. Fin- 
ish by stitching the lace on with your machine, or it can be done 
by hand. 

If the hem of a slip is already lace trimmed, follow the 
same method of lengthening it--by sewing lace on lace. Perhaps 
the original lace trim is scallopedj then slide the straight 
edged lace up under the scalloped lace as far as necessary and 
stitch in place. 

Embroidered cotton eyelet lace is a pretty way to lengthen 

and trim a slip. Put it on fuller to give a ruffled effect. Or 

ruffle the eyelet first by loosely stitching it near one edge on 

your machine, then pulling the threads until it's evenly ruffled. 

One way to apply this is to lay the edge of the slip, right side 

down, over the line of stitching on the ruffle and stitch together. 

When a slip is too short to be usable even with the addi- 
tion of lace, you might cut if off several inches below your waist- 
line to use as a camisole top for a petticoat. Hem it and run 
elastic through a casing at the waistline so it will stay in place 
when you wear it. 

NJM:lk -30- 

6/1/48 



FOR RELEASE WEEK OF JUNE 7, 19^8 
Right Sink Improves Kitchen 

So you're going to get a new kitchen sink! As you shop, 
remember you're not just buying a sink but a part of your total 
kitchen equipment, suggests Miss Gladys Ward, home management 
specialist, University of Illinois College of Agriculture. 

Three types of sinks are available for you to choose from-- 
single or double basin and the electric dishwasher sink. The sin- 
gle basin sink will usually serve well enough if you don't have an 
automatic hot water supply. Without automatic hot water you're 
likely to be heating water in the dishpan and doing dishes at the 
range or work counter so the double basin would be of little help. 

With automatic hot water and either a single or double 
basin sink that has a basket drain to hold water in, dishwashing 
and rinsing are done right in the sink. Double basins are handy 
when two people want to use the sink at once. 

If you're considering a ready-made cabinet sink that's 
5 or 6 feet long, measure just how much space it will take up and 
how much use you'll make of the counter space it has. Do this be- 
fore you buy. A smaller sink unit may be necessary in order to 
have space for a long enough mixing counter for jobs like rolling 
pie crust. Generally, the larger your family, the larger the coun- 
ter space needed since often more than one person is working in 
the kitchen. 

Of course the standard height of ready-made cabinet sinks 
is 36 inches. You should check on whether this height is right 
for you before buying. 

An electric dishwasher may be an especially good invest- 
ment if your family is large of there are small children. An 
automatic hot water supply is essential with a dishwasher. It's 
wise to compare cost of an electric dishwasher with cost of a cabinet 
sink. If the difference is small, it will often pay to buy a dish- 
washer, Miss Ward says. 

Combination dishwasher- sink units are available. Check 
whether they are arranged so the sink is on the best side for the 
order in which you work in your kitchen. If you buy a dishwasher 
to use with a separate sink, the most convenient arrangement usually 
is to place them so there's a small work counter between. 

Most new sinks have the metal basket drain which holds 
the water in the sink. This device eliminates the use of a dishpan 
and other equipment . 

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6/1/48 



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COLLEGE OF AGRICULTURE 



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FOR RELEASE WEEK OF JUNE 14, 19^8 



Plan Place for Sink 



For many homemakers the most popular place for the 
kitchen sink is under a window. It may not always be the hest 
location, however, says Miss Gladys Ward, home management special- 
ist, University of Illinois College of Agriculture. 

If the sink is put under a window facing south, the 
light is likely to be too glaring for your eyes. A Venetian 
blind or awning outside can help to correct this glare. Or the 
sink could be placed at right angles to the window so that you 
can work without facing the light. 

Of course you like to work sitting down in the kitchen 
as much as possible and still see out in the yard. If the window 
over the sink is the only one in the kitchen, the base of the 
window should come down to the top edge of the sink instead of 
being placed a foot or so above, advises Miss Ward. 

When linoleum is laid on the work counter around the 

sink, it should be done by one skilled in this work. Otherwise 

water will get under the linoleum and ruin the surface. 

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FOR RELEASE WEEK OF JUNE 14,19^8 
Set a Theme for Parties 

In the good old summertime everyone , from teens ters to 
grown-ups, is interested in a party, especially come Saturday 
night after a hard week of work. An amusing theme and simple 
good-eating food are basic ingredients of any successful party, 
according to Mrs. Elizabeth Arnold, foods specialist, University 
of Illinois College of Agriculture. 

Mrs. Arnold believes many a clever party theme can be 
adapted for almost any age group from 6 to 60. For instance, 
try a Hawaiian party with pineapple featured in decorations and 
on the menu. Have lots of flowers and enough crepe paper leis to 
go around the neck of every guest. This type of party will go 
over big with the teen-agers who gather for a record dance; and 
your adult club will like it too when they get together for sup- 
per and conversation on crops and canning. 

A big city supper club theme is ideal for a buffet din- 
ner. Put up the club's name outside the front door and mark it 
on paper napkins and souvenir menus. Set up card tables with 
white cloths j lighted candles and flower centerpieces. Guests sit 

at tables after serving themselves from a buffet. 

Serve-yourself food is easiest for the hostess and fun 
for quests at any party. When hamburgers are three-deck sandwiches, 
they have a new look. Cut bun into three slices, putting meat 
between bottom two slices and relishes between top two. 

Baked beans and a vegetable relish plate go with burgers. 
Or have a fruit relish plate with thin half -circle slices of oranges, 
pineapple wedges and strawberries. 

A soda fountain is an amusing way to serve dessert. Set 
it up on a bright, paper-covered ironing board or a plank laid 
over two sawhorses. Have at least two flavors of ice cream, choc- 
olate and a fruit sauce, nuts and cherries. 

NJMrlk -0- 

6/8/48 



FOR RELEASE WEEK OP JUNE 14, 1948 
Spinach Is Ready for Menu Stardom 

The young tender leaves of spinach appearing now In 
gardens and at the grocers are in their prime for eating. 

In salad, the green crisp leaves will pep up the usual 
combination of tomato, lettuce and onion with French dressing. 
If members of your family are a little unfriendly to spinach, 
use only a small amount until they get better acquainted with it. 

Spinach is easily and quickly cooked, says Miss Frances 
VanDuyne, foods and nutrition division, University of Illinois 
College of Agriculture. Wash it thoroughly and trim off stems 
and bruised parts. Then put it into a saucepan with no additional 
water, just the water clinging to leaves after washing. Cook 
until tender and bright green; it takes about 7 minutes. 

Freezing is an excellent way to preserve spinach. When 
it's best for eating, it's best for freezing, says Miss VanDuyne. 
Wash it thoroughly and cut off tough stems and discolored spots. 

Spinach should be blanched before it ' s frozen to keep 

the best color, flavor, food value and texture. Put spinach in 

a wire strainer or a basket or tie it up evenly in a cheesecloth 

ba£>. Place it in boiling water in a covered kettle (using 4 

quarts water to 1 pound spinach) and hold it there for one minute. 

Then quickly put the spinach into cold running water to cool it. 

Drain. 

Pack into containers, preferably the rectangular car- 
tons with heat-sealable bags inside. Heat-seal the containers 
and put into freezer at once. If you can't get the package to 
the freezer locker right away, you may keep it in the refrigerator, 
but not longer than 4 hours before freezing. 

NJM:lk -30- 

6/8/43 





















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emakmg 




news 



iRSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP JUNE 21, 19^8 



Petticoats Are on Parade 



Ruffled petticoats peeking out under new-look skirts 
have charm and practicality. 

Make one of cotton and you'll find it's cooler for sum- 
mer than a satin or crepe slip, says Miss Pern Carl, clothing 
specialist, University of Illinois College of Agriculture. These 
are best for use under full skirts to make them stand out fashion- 
ably . 

If you have a good full-skirt pattern, use it for the 
petticoat, or buy a special petticoat pattern. Both petticoat 
and ruffle can be cut with the straight of the goods, or either 
one can be cut on the bias . 

After the body of the petticoat is stitched together, 
press a hem in the piece cut for the ruffle and stitch it on the 
machine. Or use the machine hemming attachment. To ruffle the 
piece, lengthen the stitch on the sewing machine and stitch about 
l/2-inch inside the unhemmed edge. Then pull the ruffle up to 
desired fullness. Of course if you have a ruffling or shirring 
attachment for your sewing machine, use it. 

To dress up the petticoat use wide eyelet embroidery 
for the ruffle instead of self material. It may be bought already 
ruffled and finished or you may ruffle it yourself. 

There are many ways to put the ruffle on the petticoat. 
Miss Carl suggests stitching together the raw edges of the petti- 
coat and ruffle on the wrong side. Then press edges of the seam 
allowance up; and on the right side stitch just above the seam to 
hold seam allowance in place underneath. 

Raw edges may be pinked to prevent fraying. If material 
frays badly, apply a bias strip of the petticoat material over 
raw edges. 

NJM:lk -30- 



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FOR RELEASE WEEK OP JUNE 21, 19^8 
Can Young Peas 

Can peas while they're young and tender is the advice 
of Miss Virginia Charles, member of the foods and nutrition 
staff, University of Illinois College of Agriculture. 

Some varieties especially recommended for canning are 
Alaska, Surprise, Perfection, Glacier and Thomas Laxton. Try to 
can peas the day they're picked, Miss Charles says. And prepare 
only enough to fill containers that can he processed at one time. 

Shell, wash and drain peas. Blanch them, using about 
3 quarts of water for a pound of shelled peas. Bring water to a 
full rolling boil in a large covered kettle. Put peas in a wire 
basket and dip into the water for 2 minutes. Start counting the 
time as soon as peas have been put into the water. Remove basket 
from boiling water. 

Pack while hot into clean, hot pint jars. Pack rather 

loosely, since they contain starch and swell a little during 

processing. Add 1/2 teaspoon each of salt and sugar to each pint 

if desired. Cover peas with boiling water. Adjust lids on jars 

and put jars into the pressure cooker. Peas must be processed 

in a pressure cooker to get a high enough temperature to kill 

all organisms. Process at 10 pounds' pressure for 45 minutes. 

A pressure saucepan may be used for canning peas if it's 
tall enough for the pint jars and if it has an indicator or con- 
trol operating accurately at a pressure of 10 pounds. It is 
recommended that the regular processing time for vegetables in 
the pressure cooker be increased 20 minutes for processing the 
same vegetables in the pressure saucepan. Peas should be processed 
1 hour at 10 pounds' pressure in the pressure saucepan. 

NJM:lk -30- 

6/16/48 



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FOR RELEASE WEEK OP JUNE 21, 19^8 
Study Freezers Before Buying 

Buying a home freezer is a major investment. Think 
over all points carefully beforehand so that you'll be satisfied 
with your choice, says Miss Gladys Ward, home management special- 
ist, University of Illinois College of Agriculture. 

Consideration of basic equipment for a convenient kit- 
chen- -including a water system, modern range and refrigerator- 
should come before purchase of a freezer, Miss Ward believes. 
Then with these daily-used pieces installed, the addition of a 
freezer will increase the convenience of the kitchen. 

The three types of freezer are the chest or top-opening 
type, the upright or side-opening type and the walk-in type. The 
walk-in is one that is built in your home. 

If you are choosing, between the chest and the side- 
opening freezer, consider which will be easiest to use in storing 
and removing packages. Dividers, such as baskets, trays, shelves 

and drawers, may make package arrangement easier. 

Size is a most important point in choosing a freezer to 
take care of your family's food needs. Recommended size for 
rural families is 6 cubic feet of freezer storage space per person. 
So a family of four would need a freezer with about 2^-cubic foot 
capacity. Whether or not you're going to rent additional space 
in a nearby freezer locker plant is another consideration in fig- 
uring the size of home freezer needed. 

Notice how closely the door of the freezer is fitted 
with a gasket. It should be a wide or double-sealed gasket for 
efficient closing of the box. The latch that closes the freezer 
must hold the door firmly shut. The sides of the storage compart- 
ment should be refrigerated and smooth. Check whether surfaces 
and hardware are rustproof. 

There is up to a 100° temperature difference between the 
inside and outside of a freezer, so insulation should be at least 
4 inches thick around its sides. Glass and rock wool, spun glass 
and cork are some of the more efficient materials used. The box 
should be so constructed that there's a complete vapor-seal to 
keep moisture out. If water gets in, it will damage the insulation, 

NJM:lk -30- 

6/16/48 



I 



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emaklng 




news 



RSITY OF ILLINOIS • COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP JUNE 28, 1948 
Successful Garden Needs Attention 

Home gardens are as Important as ever this year to fam- 
ily welfare and health. And you have to keep at it for successful 
results, says Lee A. Somers, gardening specialist, University of 
Illinois College of Agriculture . 

It's best to thin vegetables planted in rows--carrots, 
beets and others- -before they become poor and scraggly, Somer3 
suggests. There's a tendency for gardeners to wait too long be- 
fore starting to thin. Begin by deciding how far apart plants 
should be spaced. Carrots, for instance, need to be about 3 inches 
apart, though this distance may be varied somewhat according to 
which plants are best. 

As you thin, do it so that the remaining plants aren't 
disturbed. You can cut off plants near the ground instead of pull- 
ing them out to thin them. 

Of course, soil around plants needs to be kept in good 
condition. Frequent shallow cultivation gives best results. Use 
the type of cultivator that makes several shallow instead of deep 
heavy ridges. You want to break up the soil but still keep a 
fairly smooth surface. 

Keeping weeds under control is essential for gardening 
success. Hand weeding will have to be done between rows, but the 
effort pays off with better products, Somers says. 



NJM:lk 
6/22/48 



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FOR RELEASE WEEK OP JUNE 28, 1948 
Celebrate July Fourth with Picnics 

You'll be hitting the trail for picnic grounds to cele- 
brate the fourth of July in real family style. 

Whether you plan a swimming or fishing outing, the food 
is the feature attraction, says Mrs. Elizabeth Arnold, foods and 
nutrition specialist, University of Illinois College of Agriculture. 
Plan what you'll serve and how you'll serve it; then let the crowd 
pitch in on the work. 

A breakfast hike for the young folks gives them the early- 
morning festivity they like. One adult can lead them to picnic 
grounds while another drives ahead with food supplies. Cold tomato 
juice in a thermos bottle, bacon and eggs to fix over an open fire, 
and breakfast rolls will satisfy husky appetites. 

For the family picnic, one main dish to be cooked over 
the fire starts the menu out right. Add to this chunks of buttered 
French bread, celery and carrot sticks, a dessert and a drink. 

Camp Jambalayah is a meal-in-a-pan: Cube 1/4 pound salt 
pork, a can of pork luncheon meat; add a chopped onion and brown 
all in hot fat. Add 1 cup uncooked rice, 1 cup tomato puree and 
3 cups water; cook till rice is tender, adding more irater if neces- 
sary. Season to taste with salt. This feeds four. Double recipe 
to serve eight. 

Corn Sausage Scramble is another favorite outdoor dish. 
Brown two small cans of Vienna sausages and one or two chopped 
onions in salt pork drippings. Add a can each of whole kernel 
corn and peas. Cook until heated through. Serves four to six. 

A freezer of ice cream is dessert deluxe. Have bottled 
carbonated beverages chilling on ice in a dishpan and serve hot 
coffee, too. 

NJM:lk -30- 

6/22/48 






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FOR RELEASE WEEK OP JUNE 28, 19^8 
Freezer Reliability Can Be Checked 

The warranty for the mechanical efficiency and workman- 
ship behind a home freezer is a highly important point to check 
before you buy one, according to Miss Gladys Ward, home management 
specialist, University of Illinois College of Agriculture. 

Read the warranty from the manufacturer that comes with 
the freezer. You will want to find out two things from it- -how 
long the refrigerating mechanism will work and how the freezer is 
constructed. By reading over warranties from different manufac- 
turers, you learn which ones offer the best service. Look for the 
label from the Underwriters* Laboratories on the freezer cord. 

The kind and thickness of the insulation used is important 
too. There should be at least four inches of insulation between 
the walls. It is well to consider the reliability of the manufac- 
turer so that you'll be reasonably sure the company will stay in 
business as long as the freezer is in use. 

The local dealer's servicing of the freezer is important 
too. You should ask how quickly minor repairs will be made by a 
trained worker. The dealer may have a protective service to take 
care of frozen food while your freezer is out of order. 

There are two types of mechanism in freezers: the hermeti- 
cally sealed type, and the open-coil type, which has to be oiled. 
The advantage of the open-coil type is that it can be serviced by 
the local compan}* - . 

In the hermetically sealed type, the motor is completely 
enclosed. It requires no oiling and is compact and quiet. For 
repair it has to go to the factory. 
NJIltlk -30- 

6/22/48 




JIMS 




ERSITY OF ILLINOIS COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP JULY 5, 19^8 
Short Trips Entertain Family 

A family's summer vacation can be just as much fun 
vith frequent one-day trips as with one longer excursion. 

Your children will enjoy summertime more as veil as 
learn history and geography from such trips, according to Miss 
Nellie Perkins, professor of child development, University of Illi' 
i nois College of Agriculture. 

State parks, lakes, historical points of interest and 
the state capitol are all places for one-day visits. Find out all 
you can about each place before starting. Then tell the children 
the history and background of the place so that it will mean more 
t to them. 

Picnics to small, nearby parks are a real treat for 
youngsters, says Miss Perkins. Let them help pack the picnic 
basket and cook the hamburgers under your supervision. By doing 
their share, they will feel as if it's their picnic. 

Fishing and wading or swimming increases the fun of a 
picnic. But babies should not be taken fishing, says Miss Perkins. 
The glare of sun on water is especially hard on baby's eyes and 

delicate skin. 

NJM:lk -30- 

6/30/48 



FOR RELEASE WEEK OP JULY 5, 19^8 
Keep Garden Producing 

The care you give your home garden now during the grow- 
ing season will largely determine how much food it produces for 
the table . 

Insect control should be started before serious damage 
is done, says Lee A. Somers, gardening specialist, University of 
Illinois College of Agriculture. Whether you spray or dust gar- 
den plants, it's most important to do a thorough job, covering all 
parts of plants. To control aphids, the insecticide must come 
into contact with their bodies. So far as possible, know when 
insects are at their weakest stage, and treat plants at that time. 

To have plenty of vegetables throughout the summer sea- 
son, follow up the first planting of sweet corn and beans with 
additional plantings, advises Somers. You can choose a good vari- 
ety of sweet corn, such as Golden Cross Bantam, and keep planting 
it at 10-day intervals three or four times. Or choose three or 
four varieties with different growing periods and plant them all 
at once. Beans can be planted early in May and then planted again 

early in June and August. 

********** 
Stake Tomatoes if Space Limited 

Where home garden space is limited, you may want to stake 
tomatoes, says Lee A. Somers, gardening specialist, University of 
Illinois College of Agriculture. When properly done, staking in- 
creases the yield per area. However, it adds to the labor and reduce? 
yield per plant. Set a strong stake k to 5 feet long in ground next 
to each plant. When plants start to branch, tie a strong cord 
firmly around stake and loosely around stem of plant just below 
each fruit cluster. Plants should be pruned by removal of all 
secondary stems as soon as they appear; these are the small leaf 
shoots that come where one leaf cluster already branches from the 
main stem. Break them off with the thumb nail while they are still 
small. Keep tying plant to stake until there are 8 or 9 fruit 
clusters. Stop growth by picking off top fruit cluster. 

WJMrlk -30- 

6/30/48 



FOR RELEASE WEEK OP JULY 5, 19^8 
Simplify Meals During Rush Months 

"Take It Easy" should be your theme song when preparing 
summer menus. The "one-dish meal" draws lots of votes as a can- 
didate for the dinner table, and rightly so, says Miss Prances 
Cook, foods specialist, University of Illinois College of Agricul- 
ture. 

You can save time, energy and money with one such complete 

dish. Flavor and appearance are the two features needing special 

attention to insure the success of the dish at eating time. Taste 

as you mix to be sure seasoning gives it plenty of flavor. Leave 

food in large enough pieces and arrange it so that the finished 

dish looks tasty. With a man-sized main dish, serve crisp green 

salad and a light fruit dessert for a satisfyin^ly simple meal. 

FIVE-LAYER DINNER 

1 pound ground beef 1 small green pepper 

k medium potatoes sliced cut in rings 

1 medium onion sliced 2 teaspoons salt 

2 cups canned tomatoes Pepper 

Brown meat in small amount of beef suet. Arrange in- 
gredients in layers in a flat greased baking dish with the follow- 
ing order—meat, potatoes, tomatoes, green pepper and onion. Sea- 
son each layer. Bake in a moderate oven (350°F.) for about 1 
hour. Makes about 6 servings. 

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NJM:lk 

6/30/48 



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IRSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



FOB 






EXTENSION SERVICE 



OP JULY 12, 19*8 



aches Brighter. Summer 



Although some folks say gcla ieesr.'t grevr. or. trees. 

lder. peaches made you vonder if that s true, reaches are nest 

freshing for s'.:-:er meals, says .Viss "•'.are Armstrong, feces and 

trition specialist, University cf Illir.cis Dcllege of Agricul- 

re. 

Peaches and cream are popular from breakfast to mii- 
Ight 3nack time. In the fancier dessert class is sponge cahe 
irved in wedges covered vith slice! reaches, sveeter.ee vhipped 
: earn and mere peaches. When you're having a party, sprinkle 
few slivered tcastei almonds. 

If ycu have peaches ami red raspberries or. hand at the 
jae time, here's a dessert that makes dinner something special. 
air crushed and sweetened raspberries ever peeler halves of 
Aches. Your family may like a little shredded cocenut or tcp. 

Prozer. peaches are excellent fer serving alone, en ice 
i'eara or in other special desserts. They're fine for pie, tec. 
!> freeze them, select firm, ripe fruit. Peel and slice enough 
!>r one carton at a time. 

Vitamin C helps tc prevent brevning of peaches in freer - 
:ig. You may buy a special preparation at the grocery or drug 
::ore and follov manufacturer's directions for using it. Cr 
liy ascorbic acid or vitamin C tablets at the irug store. Dissolve 
iree 5 '-milligram tablets in the amount of sugar sirup needed for 

• pint carton of fruit (about 1 cup of sirue N . 

Per sirup use these proportions to make as nuch as needed: 

• Lssolve 1 cup sugar in 1/2 cup -outer. Put fruit into a carton 
)3d cover it vith sirup immediately, leaving 1/4 to 1 2 inch of 

pace at top of package to allcv contents to expand curing freeo- 
ng. Seal packages and freeze at once. 

IM:lk -30- 

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FOR RELEASE WEEK OP JULY 12, 19^8 
iimple PlaythlRgs Amuse Children 

Slimmer playtime is more fun for youngsters if they have 
>lenty of play equipment. Equipment made at home can be just as 
satisfactory as expensive manufactured toys, says Miss Nellie Per- 
:ins, professor of child development, University of Illinois Col- 
.ege of Agriculture. 

For children under 6 years of age, discarded pans, 
ieves, funnels, wooden boxes of various sizes and basting spoons 
re good backyard playthings where there's a digging area. They 
re good sandbox toys too. Tin cans that don't have sharp edges 
Lake handsome pails when painted a bright color and fitted with 
ope handles. You can paint spools and string them together for 
n amusing toy. And a long piece of rope can be entertaining to 
child . 

If there's more than one youngster in the family, try 
o have two of each plaything if possible. This is a way to 
void arguments. And it helps little folks learn property rights 
nd ownership. 

To give your child plenty of exercise and help him de- 
elop physical skill, have a swing or a tire swing, hanging rings 
nd horizontal metal bars, large packing boxes and a short ladder. 
Id empty barrels with both ends removed are good for climbing 

hrough and rolling over. 

Try to arrange equipment around the sides or at one end 

»f the yard. This leaves a big space for running and active play. 

Don't forget the older children when planning play 

'Pace. They should have a special corner of the yard. A swing 

>r hammock and a game like badminton give them a place to enter- 
tain friends. 

fJMrlk -30- 

76A8 



FOR RELEASE WEEK OP JULY 12, 19^8 
[ome Pasteurizers Tested 

If you're in the market for a home pasteurizer, it's 
tost important to check to see whether it thoroughly heats all 
;he milk, says Dr. E. 0. Herreid, professor of Dairy Manufactures, 
diversity of Illinois College of Agriculture. 

A study of home pasteurizers being made at the univer- 
lty shows that too often they are not effective on the milk and 
ream that adhere to the top and at the sides of the container, 
'or milk to be completely pasteurized, every particle of it must 
e heated to the proper temperature for the proper time, says 
IP. Herreid. 

It's most important to use only pasteurized milk be- 
ause it protects your family against brucellosis or undulant 
ever. This disease seems to be striking more Illinois farm 
eople. For the same reason, it's best to use only pasteurized 
ream and skimmilk as well as butter from pasteurized cream. 

Milk is pasteurized commercially by being held at a 
ertain temperature for a certain length of time. United States 
ublic Health regulations require that milk pasteurized commer- 
ially be held at minimum temperatures of 142°F. for 30 minutes 
r 160°F. for 15 seconds. 

At present it's impossible to give time and temperature 
equirements for home pasteurizes because so many time- temperature 
ombinations may be effective. The university study has found 
hat two of the home pasteurizers on the market do a satisfactory 
ob as indicated by tests used to determine pasteurization efficiency. 



:ome Pasteurizers Tested --add 1 

One electric machine has a 2-gallon milk container 

hich rests in a water bath so that the milk is heated Indirectly 

ith hot water. Heating milk up to the proper temperature and 

olding it requires 1 hour. An agitator keeps the milk in motion 

uring the process and uniformly distributes cream through milk, 

aking pasteurization more efficient. 

Another electric machine pasteurizes 9 quart bottles 

f milk. Pilled and capped bottles are set in a container of 

£ter. After the lid is put on the pasteurizer and it is started, 

t works automatically, holding milk at 145°F. for 30 minutes. 

new model heats milk to 155°F., at which point it is pasteurized 

nd then cooled. 

JM:lk -30- 

/6/48 



x om 



emokvrw 




news 



RSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP JULY 19, 19^8 
Put Up Peaches for Special Dishes 

Peaches are fine for canning and freezing this year, 
and the Illinois crop will be coming on the market in volume by 
early August. 

For the fancy halves you like to use in salads and as 
dessert, canning gives excellent results, suggests Miss Grace 
Armstrong, foods and nutrition specialist, University of Illinois 
College of Agriculture. Choose ripe, firm peaches. Feel only 
as many as can be processed at a time. Wash and plunge them in- 
to boiling water to loosen skins; then quickly plunge into cold 
water. This is easier to do if you put peaches into a wire bas- 
ket or large piece of cheesecloth. 

Peel and halve peaches. Or slice the fruit if you pre- 
fer. Take out seeds. 

To cold pack, put peaches into glass jars, placing 
halves with cut side down. Cover with boiling sirup, using 1 
cup sugar to 2 cups water for medium sirup. Leave 1/2 inch of 
head space at top of jars. Process jars 30 minutes in a boiling- 
water bath, counting time when water starts boiling vigorously. 

To hot-pack, simmer fruit 3 to 5 minutes in sirup. Pack 
peaches into jars and cover with boiling sirup, leaving 1/2 inch of 
head space. Process 20 minutes in boiling-water bath. 



NJM-.lk 
7/13A8 



-30- 



FOR RELEASE WEEK OP JULY 19, 19^8 
Carry Meals to the Field 

When your men folks are working in the fields, how they 
welcome a packed lunch or snack brought out in midmorning or 
afternoon. 

If you can carry food to them as soon as it's prepared, 
your packing problem will be simplified, says Mrs. Elizabeth 
Arnold, foods and nutrition specialist, University of Illinois 
College of Agriculture. 

Sometimes, however, food has to be packed ahead of time 
for them to take with them. Then you will need to omit certain 
things. Protein foods— meat, fish and eggs—are the hearty 
ones they like to find in sandwich fillings, but they do spoil 
easily. You can use sliced leftover meat and send whole hard- 
cooked eggs. Omit ground meat, egg salad and fish sandwich 
fillings. Remind the men that food keeps and tastes better when 
stored in a cool, shady spot. 

A drawer of supplies for packing lunches speeds up the 
job. Include waxed paper, sandwich envelopes, paper cups and 
containers with covers, small glass jars with covers and big paper 
napkins . 

Sandwiches usually form the hearty part of the meal. 
Be sure to use fresh bread. Have fillings a good consistency 
for spreading. Wrap each sandwich in waxed paper. And store 
them in the refrigerator until they are packed. 

If you've fixed a hot main dish for lunch at the house, 
you might send some of it out in cardboard cartons or in a pie 
pan with another pan inverted over it. 

For crisp, chewy food, send carrot and celery sticks, 
strips of green pepper and cucumber, pickles and radishes, or 
tomatoes cut into quarters. Most men like fresh fruit—peaches, 
plums, grapes. Cookies and cake are always well received for 
dessert. And field hands like both hot and cold beverages. Send 
hot coffee and iced tea if possible. 

NJM*lk *****#***♦ 

7/13/^8 



FOR RELEASE WEEK OP JULY 19, 19^8 
teware of Heat Illness 



Signs saying "Bewar9 of the Heat" should be posted 
around your home these days, especially in the kitchen. Farm 
Safety Week, July 25 to 31, stresses the danger of heat illnesses. 

Heat exhaustion and sunstroke occur in Illinois during 
heat waves just such as we're having, says Miss Fannie Brooks, 
health specialist, University of Illinois College of Agriculture. 
When you're doing work like canning and gardening, you need to 
watch out that you don't overdo. 

Working too long without resting is the greatest danger. 
Take a few minutes now and then to sit down and sip on cold water 
or fruit juice. You'll be more comfortable too if you eat light- 
ly, wear loose, light clothes and have plenty of ventilation where 
you're working. 

Heat exhaustion victims are cold and clammy to the touch; 
sunstroke victims are hot and dry. For treatment: When the pa- 
tient is cold, make him warm. If he is hot, make him cool. 

Move the person with heat exhaustion to a place where 
there's circulating air. Keep him lying down. Also keep him 
warm and give him frequent small drinks of salt water — 1 teaspoon 
salt to 1 pint water. Call a doctor if he isn't soon relaxed. 

A person with sunstroke complains of fatigue, dizziness, 
headache and dryness of mouth and skin. His temperature may rise 
to 107° F. or higher. He may become unconscious or even have con- 
vulsions. Call a doctor at once and start treatment. Lay the 
patient in a cool, shady place if possible. Remove his clothes 
and place him on his back with head and shoulders raised slightly. 
Put cold packs on his head. To cool his body, wrap him in a sheet 
and spray with cold water every few minutes. Rub his legs and 
arms toward the heart to increase circulation. Don't give stimu- 
lants, but do give him a cool drink when he's conscious. 

UJMrlk ###*•«•#**#* 

7/13/^8 



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Ttem 



ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE • EXTENSION SERVICE 




FOR RELEASE WEEK OP JULY 26, 19^8 
Mildew Treatment Takes Speed 

Get right to work on mildew stains for best results in 
removing them, advises Miss Edna Gray, clothing specialist, Uni- 
versity of Illinois College of Agriculture. 

Bleaching is the only way to remove these annoying stains, 
so go easy on colored fabrics. Washable clothes can be washed at 
once with soap and water, rinsed and dried in the sun. Moisten 
stubborn spots with lemon juice and salt; spread in the sun to 
bleach, then rinse and dry. 

You can make a stronger bleach by mixing 1 tablespoon 
sodium perborate with 1 pint lukewarm water. Moisten stain with 
it and leave about 2 minutes. Rinse it out well. Before using 
this on colored goods, try to bleach on the end of a belt, a wide 
seam or a removable piece like a bow or other trim. 

Repeating either process is more effective and easier 

on the fabric than using stronger bleaching solutions. Thorough 

rinsing is important for success. 

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Bean Variety Affects Freezing 

If you want frozen green beans tender and tasty instead 
of "tough as shoe leather," use fresh ones of a good-freezing vari- 
ety and at the right age. 

High-ranking varieties for freezing are listed by Miss 
Prances Van Duyne, foods research specialist, University of Illi- 
nois College of Agriculture. They include Asgrow Stringless Black 
Valentine, Improved Stringless Greenpod, Improved Commodore, Pen- 
cil Pod Black Wax, and Tendergreen. 

Of course, if you have lots of snap beans in your garden, 
you'll probably freeze some of them even if you don't know their 
variety. Generally beans that are good cooked and served fresh 
are good to freeze. 

As for age, young tender beans freeze best. They should 
be picked before pods reach two- thirds of their full size. The 
stringless kind are most desirable. 

Miss Van Duyne recommends this method for freezing: Re- 
move stems from beans and cut them into 1-inch pieces or length- 
wise strips. Wash. Blanch by putting about 1 pound of beans in a 
wire basket or sieve; lower into a kettle containing 3 quarts of 
boiling water; hold there 3 minutes. Keep kettle covered. This 
helps beans retain their best color and flavor. 

Lift vegetables out of boiling water; lower at once into 
a container of cold water. Try to have it under the cold water 
faucet so that beans will be cooled quickly by running water. Ice 
water can be used. 

Drain cooled beans and pack into containers. Seal and 
freeze immediately. 

NJM:lk -30- 

7/21/48 



Help Sunburn with Soda 



A good home treatment for sunburn is a dressing kept wet 
with a solution of plain baking soda and cool water. 

This usually comforts and relieves the pain of the person 
who has been badly sunburned , advises Miss Fannie Brooks, health 
specialist, University of Illinois College of Agriculture. Other 
remedies are calamine lotion or any of the recognized burn prepar- 
ations. 

When sunburn is severe, watch the patient's temperature. 
If it's above normal, he needs to take special care. Have him 
rest, and give him large quantities of fluid every day as long as 
this condition lasts. Treat this burn like all burns. If the con- 
dition is serious, consult a doctor. 

In case of blisters, use every precaution to prevent 
infection. If the blister breaks or the fluid is taken out of It, 
use only sterilized dressings. 

Keeping the skin protected from the sun is the only way 

to prevent this most common summer hazard. Once your skin is well 

tanned, you need not be so careful. But if you want to keep on 

the job and keep up your efficiency, use judgment when sunbathing, 

Miss Brooks warns. 

NJM:lk -30- 

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iRSITY OF ILLINOIS COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP AUGUST 2, 19^8 
^yoid Spoilage in Canning Corn 

Corn spoils easily, so take special care in canning it. 
The spoilage is of the flat-sour type. 

Of course corn should be processed in a pressure cooker, 
says Miss Grace Armstrong. The way in which corn is handled between 
picking and processing is important too. Because it should be 
processed immediately, get only a small amount at a time. 

Select ears at the right stage for eating--with the ker- 
nels fully formed and the milk thin and sweet. Spread ears out in- 
stead of leaving them heaped in a basket, as they get warm and warmth 
jncourages spoilage. 

Miss Armstrong outlines this process to follow in canning: 

lusk the corn. Use a stiff brush to remove silk. Trim off undeveloped 

:nd wormy sections. 

Cut corn from cob to get most of the kernel but none of 
;he husk. Do not scrape the cob. Measure corn into a kettle, add- 
.ng enough boiling water to halfway cover the corn. Heat to boil- 
.ng point. 






Pack corn into pint or quart jars or No. 2 C-enameled tin 
;ans. Add 1/2 teaspoon salt and 1/2 to 1 teaspoon sugar if desired 
'or each pint. Process at 10 pounds' pressure, pint jars 55 minutes, 
i.uart jars 85 minutes and No. 2 and 2 1/2 cans 60 minutes. 

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/28/48 






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FOR RELEASE WEEK OF AUGUST 2, 1948 
Automatic Washer Takes Plenty of Water 






The water system in your home is the first thing to con- 
sider when you're planning to buy an automatic washing machine. 
It takes plenty of hot and cold water under adequate 
pressure to run an automatic washer, says Miss Gladys Ward, home 
management specialist at the University of Illinois College of Ag- 
riculture. For hot water, you will need a 50- to 8o-gallon hot 
water tank. If you have these things, the washer can be installed 
in your home. 

Check each type of automatic washer before you buy. 
Machines with a tumble-action are satisfactory for the less soiled 
clothes. The clothes are washed by being tumbled in a revolving 
drum. There are also machines with more action for the more soiled 
things. Some have an agitator which has blades attached to the 
central post in the machine. Or there may be a vacuum cup device 
that works with an up-and-down type of plunger- suction action. 

Find out what size of machine will suit your family best. 
You can get washes that hold from 8 to 12 pounds of clothes. 

The washing- rinsing process takes more time in some ma- 
chines. The time varies from 10 to 30 minutes. 

Controls on automatic machines may include a dial for 
setting the water temperature and one to regulate the washing 
process. Or both may be controlled by one dial. On some models, 
the dial can be stopped anywhere in the process to repeat or con- 
tinue any step. 



Automatic Washer Takes Plenty of Water—add 1 

In some models the action stops where the door is opened. 
This is a good safety device. 

The door opening for clothes is at either the side or the 
top of the machine. Try it for yourself to decide which you want. 

Some machines are made so that wash water can he used for 
a second tub of clothes . 

Miss Ward says you'll be wise to read the manufacturer's 
warranty with the machine. It tells about the operating mechanism 
and workmanship. 

Repairing an automatic washer takes trained workmen. Ask 
the local dealer if there is a trained workman who can fix the ma- 
chine if anything goes wrong. 

For women interested in buying a machine, Miss Ward has 
prepared a leaflet, "QUESTIONS FOR CONSUMERS TO CONSIDER BEFORE 
3UYING AN AUTOMATIC WASHING MACHINE." Send requests to the Univer- 
sity of Illinois College of Agriculture. 

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FOR RELEASE WEEK OP AUGUST 2, 19^8 
Freeze Fruit Mixtures 

Start freezing mixtures of fruits now to use for fruit 
salads and cocktails, says Miss Frances Van Duyne, foods research 
specialist, University of Illinois College of Agriculture. Usually 
fruits that £,ive a pleasing flavor combination are the ones to freeze 
together. 

Work on several mixtures has been done at the Florida 
Agricultural Experiment Station. There it was found that peaches, 
pineapple, strawberries, pears, and cantaloupe are especially good 
in mixtures. 

Because cantaloupe has a strong flavor, it should not 
make up more than a third of any combination. An excellent mixture 
was prepared by using only 3 fruits--sliced peaches, cubed pears 
and cubed cantaloupe. 

Apples and bananas may be frozen in mixtures too. For 
color, add a few sour or Bing cherries or strawberries to each con- 
tainer of fruit. 

Prepare fruit for freezing in this way: Cut into generous 
bite-sized pieces and mix. Put into cellophane bags in cartons or 
into jars or cans. 

Cover the fruit with cold sirup made by dissolving sugar 
in water in the proportion of 1 cup sugar to 1 l/h cups water, 
^eave about 1/2 inch of space at top of containers because the mix- 
ture expands in freezing. Seal and freeze. 

Fruit mixtures are best when served just before they are 

completely thawed. 

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728/48 




RSITY OF ILLINOIS 



COLLEGE OF A 



FOR RELEASE WEEK OP AUGUST 9, 19^8 



Streamline Ironing 



If you shake the wrinkles out of clothes after they come 
out of the last rinse water, you won't have so many wrinkles to 
iron out. 

That's one way to simplify ironing, says Miss Gladys 

Ward, home management specialist, University of Illinois College 

of Agriculture. How you hang clothes to dry is important, too. 

Hang, sheets, pillowcases and towels straight so that they are 

wrinkle free. Pull hems and edges even. Use these pieces unironed 

in the summer at least. 

Sprinkle clothes with warm water 2 or 3 hours before 
ironing. Or save time by getting them off the line at just the 
right stage of dampness. For sprinkling , use a bottle that has a 
top with small holes. Then fold clothes loosely to prevent wrinkles 

Arrange clothes in the basket with articles to be ironed 
first on top. You may like to start with more difficult pieces- 
shirts, dresses, children's dresses --while you're feeling fresh, 
Miss Ward says. 

Find a light, airy place to iron. Have at hand a chair 
or stool with a comfortable back. Then you can sit down to iron 
whenever possible. A rug under your feet makes standing less tir- 
ing. 

With a heat-controlled iron, you save yourself time and 
effort by having the iron at just the right heat for different 
fabrics. The right heat takes out wrinkles without heavy pressure 
and without the possibility of scorching. 

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FOR RELEASE WEEK OP AUGUST 9, 19^8 
Illinois Women Have International Interests 

In small towns and rural homes these days you hear women 
talking about Berlin and the Palestine question. Illinois rural 
women are focusing more attention on world affairs. 

In programs starting this fall, members of the Illinois 
Home Bureau Federation in about 6P counties will be studying some 
phase of the international situation. This is the report from 
Mrs. Kathryn VanAken Burns, state leader of home economics exten- 
sion, University of Illinois College of Agriculture. 

The federation has 47,962 members representing every 
county in the state. 

World trade, foreign governments, insuring world peace, 
and family life in other countries are some of the phases the women 
will study. They will hold discussions on organization of the UNO 
and the problems it is working on. 

This past year home bureau units heard rural women 
speakers who had visited foreign countries. Many units have been 
sending clothes and food to families in other lands. They also 
exchange letters with foreign families, getting an inside picture 

of everyday life around the world. 

Mrs. Burns outlines ways to interest women in world af- 
fairs as a guide for home bureau units and all women's clubs: "Do 
something concrete, such as supporting an orphan or family overseas. 
Send CARE packages overseas. Send money for books to countries 
where books have been destroyed. Have more exchange programs and 
pen friends. Help war brides feel at home. 

"Invita- foreign students to visit in homes. Home advisers 
keep a file of UNESCO material that any group can use. Continue to 
expand projects and lessons on understanding other people and other 
kinds of government." 

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FOR RELEASE VffiEK OF AUGUST 9, 19^8 
Check Child's Eyes Before School 

Every child should have his eyes examined early in life, 
and it's most important to have this done before school starts. 

A defect in vision may make school a lot more difficult 
for a boy or girl, says Miss Fannie Brooks, health specialist, Uni- 
versity of Illinois College of Agriculture. 

You can get an idea about how well your child sees by 
watching him in everyday activity. Watch to see whether he has 
trouble playing games, such as baseball. 

Miss Brooks points out some ways in which you can check 
a child for sight trouble. This is part of a list by Dr. Morris 
Fishbein, editor of the Journal of the American Medical Association: 

Do you find your child doing any one or more of the follow- 
ing: "Attempting to brush away a blur. Blinking continuously when 
at a task calling for close eye work. Crying frequently. Having 
frequent fits of temper. Holding a book close to his eyes when 
reading. Holding his body tense when looking at distant objects. 
Selecting small playthings and keeping his face close to them. 

"Rubbing his eyes frequently. Shutting one eye or cover- 
ing it when looking at nearby objects. Thrusting his head forward 
in an effort to see distant objects. Failing to catch a ball 
thrown to him. Tending to look cross-eyed at nearby objects." 

If your child shows some of these signs, have his eyes 
examined at once by a competent oculist, and follow up the oculist's 

suggestions immediately, says Miss Brooks. 

NJM:lk -30- 

8/3/48 




RSITY OF ILLINOIS 



COLLEGE OF A 



FOR RELEASE WEEK OF AUGUST 16, 19^8 
Fall Suits Are in Many Styles, Colors 



The suit story this fall is a happy one. 

Many new styles and colors are coming into the stores. 
And you have a good chance of finding a suit that's becoming, be- 
cause there are fewer of the unflattering features of last year's 
"new look." 

That's the fashion prediction, says Miss Fern Carl, 
clothing specialist, University of Illinois College of Agriculture. 

You'll find just about any style you want--boxy or belted- 

in jackets, long or short fitted ones. 

Skirts vary. Some are pencil slim. And some will be 
pleated or flared. The exceedingly flared skirts with yards of 
material have just about had their day, and you won't see many of 
them. Skirts are long, but not unbecomingly so. Of course, you'll 
choose the best length for you. 

The tall, slim woman is the one who will look well in the 
boxy and belted-in jackets. The perfectly plain, slim skirts and 
flared styles are for her too. 

For the short or stocky woman, soft dressmaker suits with 
simple lines are becoming. A skirt with a few pleats or gores will 
look better on her than one that's too slim or too flared. 

This fall's forecast for colors is good too. They run 
from bright red to the muted, shady colors like gvaj . When you 
find a color you like, make sure it^s becoming, Miss Carl says. 



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FOR RELEASE WEEK OP AUGUST 16, 19^8 
Start Bathroom Planning 



If a nev bathroom is in sight for your house , spend as 
uch time as possible planning ahead for it so that it will suit 
everyone from Dad to "Miss Sweet Sixteen." 

Of course you're especially anxious to get plans in shape 
if the bathroom can be put in this fall, before winter comes, says 
Miss Gladys Ward, home management specialist, University of Illinois 
College of Agriculture 

Where to put the bathroom is your first question. The 
arrangement of your house will control the location, but it's usual- 
ly convenient to have the bathroom open off a hallway near the bed- 
rooms . 

In a two- story house, the bathroom may be handier on the 
first floor near the stairs. If possible, it's ideal to have a 
bathroom upstairs and a small room downstairs with a washbowl and 
toilet. 

Putting the bathroom next to or over a room that has 
plumbing in it will save on pipes and cut the cost. 

When you decide how big the bathroom will be, consider how 

much room it will take to place fixtures, clean around fixtures, 

and store supplies. The smallest bathroom you can build to hold 

an average-sized tub is 5 feet square. The smallest practical size 

is about 5 feet by 7 feet, and a little larger space is better. 

A small window is a necessity for ventilation and light. 
If you can place the washbowl near the window, the man of the house 
will have better light to shave by. 

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8/11/48 



FOR RELEASE WEEK OF AUGUST 16, 1945 
Plan Visit to Dentist Before School 

Take your children to the dentist before school opens. 
Then such dental work as filling cavities or straightening teeth 
can be done or started without interfering with school work. 

Youngsters do need to have teeth checked regularly, 
Miss Fannie Brooks, health specialist, University of Illinois 
College of Agriculture, emphasizes. She explains that teen-agers 
require special attention because it's been found that they have 
mora teeth decay than any age group. 

Little children, too, should have their teeth looked over. 
Research shovs that up to 90 percent of 4-year-olds have some de- 
cay. 

Then, too, teeth play a big part in the appearance of a 

young person, Miss Brooks points out. Improperly spaced teeth can 

affect the shape of the jaw and mouth. Poor spacing of teeth also 

may affect the way a person talks, causing lisping or other speech 

defects. Usually teeth can be straightened to correct defects if 

vork is started early enough, Miss Brocks advises. 

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Ninety-Nine Counties Have Home Bureau 

T ,*ith the organization of Gallatin county, 99 Illinois 
counties have home bureau associations. The organization meeting 
for Gallatin was held on August 13 in Ridgway. 

Membership in the new group totals 405 women, according 
to Mrs. Helen Drew Turner, home adviser at large, University cf Illi 
nois College of Agriculture. Mrs. Donald Cook is serving as tem- 
porary chairman and Mrs. Amanda Heath as temporary secretary. Miss 
Myra Robinson, president of the Illinois Home Bureau Federation, 
spoke at the organization day. 

The remaining unorganized counties --Hamilton, Johnson, 
and Calhoun- -are carrying on some home bureau work. 

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RSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP AUGUST 23, 19^8 
Select Child's Clothes to Fit 




When you're buying back-to-school clothes for youngsters, 
choose well-fitted garments that have adjustable straps and deep 
hems to allow for growing. 

Selecting clothes with these adjustable features is much 
better than buying things too big, says Miss Fern Carl, clothing 
specialist at the University of Illinois College of Agriculture. 
School children seem to outgrow their clothes in no time, but they 
don't like to wear anything that's too big, as every mother knows. 

Overalls for boys and jumpers for girls are good choices 
because they have adjustable straps. In garments like coats or 
jackets, the loose-type raglan sleeve will allow for longer wearing. 

Too small or too tight clothes are especially bad for 
children. They don't allow for the activity that develops young 
muscles, and they may affect posture. 

Check to see that there's freedom in the shoulders of a 

garment. And look for light-weight clothes; they are best for 

posture. 

Dressing himself is still a problem for the kindergartner. 
Buy clothes he can put on easily. Try to get things with similar 
types of fasteners so that he can learn well how to manage one type. 
Of course, one-piece garments are easiest to get in and out of. 

NJMrlk ~ 3 °" 

8/18/48 






j 

FOR RELEASE WEEK OP AUGUST 23, 19^8 
Help Beginners to Like School 

The first days of school can be happy for you and your 
child. Start preparing for the big event well ahead. 

A visit to the doctor is required for the child who hasn't 
gone to school before, says Dr. Nellie Perkins, head of the Child 
Development Laboratory, University of Illinois College of Agricul- 
ture. Have this medical examination as soon as possible so that 
any needed treatment can be given. The youngster must be vaccinated 
for smallpox; it should be done now so that it won't interfere with 
school. 

You can help your youngster by showing him how to handle 
books. Get him interested in the stories and pictures so that books 
won't be new to him in class. 

The two of you can visit the school grounds several times. 
If there is play equipment out, let him play on it. And if you can 
get into the school, show him his room. Also show him where the 
restroom is so that he can go to the toilet alone. 

Talk to him about the teacher so that he'll know she's 
the one who will help him at school. It's even better if he can 
see the teacher. Visit her at school or invite her to your home. 

Tell your child he will enjoy school instead of warning 
him with "Don't be bad" stresses Dr. Perkins. 

Also be sure he knows his own wraps. And help him learn 

to put on galoshes and mittens. 

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8/18/48 






FOR RELEASE WEEK OP AUGUST 23, 19^8 
Choose Convenient Bathroom Fixtures 



A vide variety of bathroom fixtures is available now, so 
choose those that will be most convenient and durable for your home, 

Tubs and lavatories may be of vitreous china, enameled 
iron or enameled steel, according to Miss Gladys Ward, home manage- 
ment specialist, University of Illinois College of Agriculture. 
Vitreous china, the most expensive, doesn't stain easily. The fin- 
ish on enameled iron or steel may be acid-resisting. 

Tub styles include the old-fashioned kind with legs and 
the built-in type, which may be rectangular or square. Cheapest 
is the tub with legs, but it's hard to step into and out of. A 
built-in tub fits compactly into the bathroom. 

For safety, have a handrail attached firmly to the wall 
about 12 inches above the tub where anyone can grasp it. 

Some lavatories come with legs or a pedestal: these take 
added cleaning. A wall-hung lavatory is easy to clean and moderate 
in cost. One with a cabinet base is convenient because it has 
storage space, but it may be inconvenient for young children. 

You'll find that faucets that mix hot and cold water are 

best on both the tub and lavatory because you can control the water 

temperature. Metal and most plastic handles are less likely to 

break than porcelain. 

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VRSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OF AUGUST 30, 19^8 



Cake Time to Buy Suit 






When you set out to buy a suit this fall, knov exactly 
fhat you want. 

You may not find just that, but you'll be more satisfied 
rith what you finally choose if you have planned ahead, says Miss 
••era Carl, clothing specialist, University of Illinois College of 
Agriculture. She reminds you of these points to check. 

How the new outfit goes with the clothes you already have 
in your wardrobe is one test of its suitability. Color is especial- 
ly important when you're making a choice. Ask yourself: "Do I 
have brown or black accessories? Can I wear a bright-colored suit 
under my winter coat? Will the jacket be too bulkly under my winter 
coat? Do I \rant a jacket that can be worn without a blouse?" 

Quality of a suit counts a lot. One way to make sure about 
quality is to look for the label that says material is 100 percent 
wool. Also buy from a reliable store. And if you've found suits 
from one manufacturer that pleased you, look for his merchandise 
again. 

Pay special attention to how a suit fits. Sit down in it 
to see if the skirt stays down over your knees . Unbutton and button 
the jacket to see how it looks open and closed. If it takes much 
altering, especially of the jacket, there's less chance it will be 
satisfactory. 

Above all, be sure the suit isn't too tight. A suit that's 
too tight will never be becoming or comfortable, Miss Carl says. 

Have necessary alterations done by a skilled person, she 
advises. 

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FOR RELEASE WEEK OF AUGUST 30, 1948 
Illinois Children Get Tooth Treatment 



Illinois school children will benefit from dental studies 
bein& made in the state this year, according to Miss Fannie Brooks, 
health specialist, University of Illinois College of Agriculture. 

The state "Save the Teeth" campaign, started earlier this 
year with studies on school children, is being continued this fall 
with additional studies in other areas of Illinois. This work will 
begin soon after school opens, according to Dr. John E. Chrietzberg, 
Chief, Division of Public Health Dentistry for Illinois. 

In Edwards county work will be done to find out how more 
children can receive the benefit of the new sodium fluoride treat- 
ment with the least expense. Studies have shown that this solution 
can reduce cavities as much as 40 percent. It must be applied by 
a skilled person. 

On one group in the new study, both sodium fluoride and 
the dentrifice containing di-basic ammonium phosphate and urea 
will be used. The latter also has been found effective in reducing 
the number of cavities when applied regularly. This research should 
show whether the combination of the two gives better results than 
either product applied alone. 

Local dentists can give families Information about these 
dentifrices. 

Because dental health of children has been poorer in recent 

years, it is good that new preventive measures are being developed, 

says Miss Brooks. A survey made in 1946 showed that children's 

dental defects had increased by 26 percent since 1926. 

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FOR RELEASE WEEK OF AUGUST 30, 19^8 
Fall Vegetables Are on the Menu 



Chinese cabbage and zucchini squash are vegetables that 
you'll want to include in early fall menus. They are ready or soon 
will be ready to appear on your table, says Lee A. Somers, gardening 
specialist, University of Illinois College of Agriculture. 

You'll discover some good-eating dishes if you try the 
less familiar vegetables that you've passed up because you didn't 
know how to fix them. Chinese or celery cabbage, for instance, is 
delightfully crisp for salad. It looks like large-size celery with 
smooth, leafy stalks. Add a few strips to mixed green salad, or 
serve long strips on a relish plate. This cabbage doesn't take to 
cooking. 

Zucchini is a green squash that looks like a small cucum- 
ber. There are many ways to serve it. It's delicious sliced thinly 
for a green salad. Unpeeled slices can be sauteed slowly in hot 
fat with a little chopped onion. Or slices can be dipped in batter 
and crumbs to fry. 

More sweet potatoes this year will be of the moist type, 
says Somers. Remember this when you are cooking them, and watch 
cooking time . 
freeze Peach Puree 

Fully ripe peaches, even though bruised, are excellent to 
nake into puree for freezing, says Mrs. Royene Owen, foods research 
specialist, University of Illinois College of Agriculture. The 
fruit puree can be mixed with sugar and gelatin for a delightful 
iessert called Velva Fruit. 

For directions on preparing puree to freeze and on using 
puree in Velva Fruit, write for the U.S.D.A. bulletin, "MAKING 
/ELVA FRUIT AT HOME." Send requests to the University of Illinois 
College of Agriculture . 
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news 



ERSITY OF ILLINOIS • COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP SEPTEMBER 6, 19^8 
w Coats Are for All Occasions 

Vfear-anywhere coats that suit almost any occasion are 
'ongly featured in cold-weather fashions this fall. 

These straight-hanging coats, frequently flared in back, 
11 favor the tall or medium figure. For the woman who's looking 
r something slenderizing, fitted coats with their softer lines 
11 be the answer. That's the style summary from Mi ss Fern Carl, 
othing specialist, University of Illinois College of Agriculture. 

Being an early bird among fall shoppers pays off in giving 

u more coats to choose from and a longer time to look around, as 

u've learned from experience. 

Miss Carl advises you to look at coats especially from the 
andpoint of warmth. Note whether the coat buttons up at the neck 
1 whether it has a good fastening down the front so that it won't 
ow open. Also look for a wide lap of one side over the other at 
e front opening. 

Try to find sleeves shaped to wrists to keep the cold out. 
wide sleeves may have a lining that hugs the wrists. 

A coat labeled 100 percent wool will be warm and durable, 
nlng, too, should be long wearing. A fairly heavy lining material 
ually gives good wear. 

One good sign of a well-made coat is an informative label, 
can tell you lots about material, lining, interlining and workman- 
ip. Don't fail to read the label, Miss Carl emphasizes. 



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FOR RELEASE WEEK OP SEPTEMBER 6, 19^8 
3 rotect Precious Canned Foods 

Cool, dark, and dry are the three little words that de- 
scribe the ideal place for storing your precious crop of canned foods. 

After spending many a hot summer day to preserve fruits 
tnd vegetables, you know it's worth extra effort to have the right 
itorage place for them. 

f Keeping jars cool is especially important, says Miss 
ances Cook, foods and nutrition specialist, University of Illinois 
lollege of Agriculture. When jars are stored where it's warm, bacte- 
'ia in them may grow and cause the food to spoil. 

Dryness is important because dampness may injure metal 
aps, Miss Cook explains. 

Jars should be kept in a dark place because light TJill fade 
ood and is hard on vitamins. 

These same storage requirements hold true for tin cans ex- 
ept that they do not have to be kept in a dark place. 

A set of open shelves or a closed cabinet makes a good 
torage place for canned foods. If you're planning new shelves, 
ave them 10 inches deep for containers that are not larger than 
uart size. 

A convenient width for shelves is 12 inchesj this is wide 

nough for three rows of jelly glasses or 2 rows of large jars. When 

helves are only 8 or 10 inches wide, some space is wasted. 

JM:lk -30- 

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FOR RELEASE WEEK OP SEPTEMBER 6, 19^8 
ady-Made Slipcovers Are Timesavers 

Good-looking slipcovers, ready to be put on your furniture, 
e on the market now. If you're wondering whether to buy or make 
ipcovers, consider the time you can save as well as the cost and 
ality. 

Ask for the same quality in those that come made up as in 
ose you make, says Miss Marion Kaeser, home furnishings specialist, 
iversity of Illinois College of Agriculture. A guarantee that 
ey won't shrink or fade is of chief importance. 

Most ready-made slipcovers are of knit heavy-weight cotton 
rn or cretonne. You may find that the knit ones fit furniture 
tter than the others, says Miss Kaeser. 

Both patterned and plain styles are available. Choose a 
a in cover for furniture in a room that has a figured rug or 
aperies. Plain slipcovers are suitable to use in more rooms than 
e patterned ones, Miss Kaeser points out. 

If the furniture is to be placed out in the room instead of 
ainst the wall, notice how the back of the slipcover looks. 

You'll need to know the style and size of your furniture 
en you select ready-made covers for it. Measure a davenport or 
air at the widest point across the back to know the right size to 

y. 

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tfit a Cleaning Basket 

Your daily dusting and clean-up job around the house will 
simpler if you keep cleaning supplies in a basket that's easy to 
rry around. Home management specialists at the University of Illi- 
is College of Agriculture suggest that the basket should contain 
oths, furniture polish, a whisk broom, newspapers, and other often- 
ed supplies. 

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RSITY OF ILLINOIS COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OF SEPTEMBER 13, 19^8 
Potatoes Add Punch to Fall Meals 

Appetites zoom as cool fall days begin and one way you 
can satisfy your hungry family is to use potatoes on more menus. 

Baked potatoes will form the foundation for many hearty 
meals, says Miss Frances Cook, foods and nutrition specialist, 
University of Illinois College of Agriculture. 

When you haven't time to bake potatoes the usual way, 
you can prepare mock baked potatoes by starting them in a pressure 
saucepan. Of course these are slightly different from the real 
thing . 

Cook the potatoes under pressure about 10 minutes. Then 
pop them into a hot oven (425° F.); bake until they're soft when 
squeezed. Potatoes will be done in about half the usual baking 
time. Break the potatoes open at once so they will be fluffy in- 
stead of soggy. 

Miss Cook reminds you that baked potatoes combined with 
meat make a dandy main dish. Diced ham, for instance, is delicious 
in stuffed baked potatoes. Scoop potatoes out of the shell and 
mash with warm milk and butter; then mix with ham and stuff the shell, 

Good toppings for stuffed baked potatoes are grated cheese, 
browned link sausage, creamed chicken or tuna or chipped beef, and 
corned beef hash. Roquefort- type cheese, crumbled and mixed into 
stuffed baked potatoes, gives another 'tasty combination. 

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9/7/48 












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FOR RELEASE WEEK OP SEPTEMBER 13, 1948 
3athroom Ploor--Check Wearability 

Color is often the first feature you think of in deciding 
iow to finish the bathroom floor and walls but check durability too 
jecause it's especially important where there's so much water and 
steam. 

A wide assortment of materials are available, according to 
liss Marion Kaeser, home furnishings specialist, University of Illi- 
lois College of Agriculture. She points out that any floor finish 
ised in the bathroom must be properly cared for; and this means 
promptly wiping up spilled water at all times. 

When you choose a bathroom floor covering, Miss Kaeser 
tdvises you to ask: "Is it easy to clean?" "How long will it wear?" 
'How much does it cost?" "Is it hard to put in?" 

Wood is frequently used for bathroom floors. And with the 
■'ight care, it can give good service. It must be finished so it is 
rater-resistant and not slippery. Of course if water stands on 
rood it probably will swell, rot, or stain. 

The tiles used for floors—asphalt, rubber, cork--are 
rater-resistant and durable. Ceramic and clay tile are waterproof 
:nd extremely durable: but they may stain and are hard to stand on. 

For walls, paint will be satisfactory if it is a waterproof 
;>il paint or enamel. Washable wallpaper, oilcloth and coated fabrics 
re easy to put on and quite durable . 

Extra protection is needed around the bathtub. Waterproof 
••eramic tile and water-resistant linoleum, if properly installed, 

'ill be satisfactory for this. 

fJM:lk -30- 

'/7/48 



FOR RELEASE WEEK OP SEPTEMBER 13, 1948 
foungsters Can Handle Own Money 

Just a nickel a week. That's all the allowance it takes 
bo start your "small fry" learning the value of money. 

As soon as your child asks for his first penny, start his 
sducation in spending, advises Mrs. Ruth Crawford Freeman, home 
iccounts specialist, University of Illinois College of Agriculture. 
3y giving your youngster the opportunity of making choices in use 
)f money during his youth, you will strengthen his ability in making 
rise choices as an adult. 

Now at the start of the school year is a good time to 
:all a family powwow and set up the amount of the allowance for each 
youngster. The following four factors should be considered in de- 
eding how much allowance Johnny, for example, should have, says 
Irs. Freeman. 

First, list Johnny's needs for money. Second, consider 
rhether the family purse is large enough to take care of all of 
Tohnny's needs and the family's other needs. 

In general, a young child needs only a small allowance be- 

:ause he does very little buying. As boys and girls reach the age 

rhen they begin to buy school supplies, a bigger allowance is needed. 

uid by the age of 10 to 14, when they start buying their own clothes, 

:hey need another increase in their allowance. 

The third point to consider is that the allowance should 
)e large enough to give your child an opportunity to divide it 
:hree ways--for spending, for sharing in Sunday school offerings 
ind gifts, and for saving. Fourth, it is best to set a regular pay 
lay for allowances. 

JJMrlk -30- 

J/7/48 



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•RSITY OF ILLINOIS COLLEGE OF AGRICULTURE • EXTENSION SERVICE 

FOR RELEASE WEEK OF SEPTEMBER 20, 19^8 
Freeze Food for Lunch Box 




Try freezing sandwiches and other foods so they are ready 
ahead of time for your youngsters' lunch boxes if you don't want 
to get up so early on school mornings. 

Miss Frances Cook, foods and nutrition specialist. Uni- 
versity of Illinois College of Agriculture, says many homemakers 
are experimenting with freezing sandwiches though little research 
has been done on it. 

Any of the usual f illings—peanut butter, tuna salad, 
meat mixtures--may be frozen satisfactorily in sandwiches. But 
hard cooked eggs may become tough and celery will be watery after 
freezing, Miss Cook warns. 

Prepare sandwiches just as you do for immediate eating, 
spreading bread with the filling and butter or margarine. Do not 
put in lettuce. Snugly wrap each sandwich in cellophane or metal 
foil or other material that can be heat sealed if possible. Seal- 
ing will prevent loss of moisture and flavor during storage. 

If sandwiches are to be stored only a few days, you may 
prefer to wrap them securely in heavy waxed paper. 

Desserts also may be frozen to be ready for lunch boxes. 
Frozen cupcakes, individual cartons of fruit such as stewed apples 
or applesauce, or fresh fruit and frozen cookies are some of the 
desserts suggested by Miss Cook. 

Frozen sandwiches and baked foods \7ill be most satisfactory 
if used within a month or two after they were put in the freezer. 
NJMrlk -30- 

9/15/48 



FOR RELEASE WEEK OP SEPTEMBER 20, 19^8 

Arrange Place for Studying 



If your children have a special place to study, they can 
do a better job on their "reading, writing and ' ri thine tic . " 

The place to study should be away from the general activ- 
ity center of the family where talking and radio programs will inter- 
fere with lessons, advises Miss Marion Kaeser, home furnishings 
specialist, University of Illinois College of Agriculture. 

A roomy desk or large table where Mary or Bill can spread 
out books and papers is one aid to better lessons. Do have it the 
height which is most comfortable for the child when he is seated 
there. 

The desk or table should have storage space for paper, 
ink, pencils, erasers, and unused books. Otherwise the work space 
will get cluttered with these things, says Miss Kaeser. 

If you have reference books the child uses, keep them at 
his study place. A dictionary and an atlas are good books to have. 

Good light is especially important for studying. If there 
is a floor lamp, place it slightly back of the chair. Light should 
come over the left shoulder if the child is right handed, over the 
right shoulder if he is left handed. 

Where a table lamp is used, it will give better light If 

it has a diffusing bowl and wide open shade. It should be placed 

high enough to give a wide spread of light from under the shade . 

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FOR RELEASE WEEK OF SEPTEMBER 20, 19^8 
Health Program Includes All Counties 



Health- improvement programs are being carried on by every 
Illinois county through work of the Home Economics Extension Service 
of the University of Illinois College of Agriculture. 

Miss Fannie Brooks, former extension health education 
specialist who retired this month, has been the champion of this 
''better health" program. Starting in 1915, Miss Brooks has seen 
interest grow from programs in eight counties to the present state- 
wide activity. 

Through lesson meetings in counties, women are given in- 
formation about many phases of health- -physical and mental hygiene, 
communicable diseases, hospitalization, and many others. They 
study state health laws and local health facilities to see how 
they can be improved. The specialist always works with other agen- 
cies in the state that are interested in health. 

Tuberculosis and cancer are two diseases that have re- 
ceived special attention during recent years in Miss Brooks' work 
with women of the Illinois Home Bureau Federation. About one- third 
of the counties participated in a cancer control program this year 
and raised contributions for the cancer control campaign. Piatt 
county home bureau women contributed $2,800 to top the list. 

For tuberculosis control, home bureau members signed up 
thousands of people to have chest X-rays in 20 counties that were 
visited by mobile X-ray units. 

Miss Elizabeth Scofield is the new health education spec- 
ialist in the Extension Service. She has a degree in home economics 
from Cornell University and an R.N. from New York Hospital School 
of Nursing. Since 19^5 she has been with the Barry County Health 
Department, Hastings, Michigan. 

NJMtlk -30- 

9/15/48 






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RSITY OF ILLINOIS • COLLEGE OF AGRICULTURE EXTENSION SERVICE 



FOR RELEASE WEEK OP SEPTEMBER 27, 19^8 
nsulate Before Cold Weather Arrives 




If you're planning to insulate your home this fall, do 
he job as soon as possible. 

Properly installed insulation is an effective means of 
aving fuel and money--in both new houses and those that are built, 
ays Deane G. Carter, Agricultural Engineering Department, Univer- 
ity of Illinois College of Agriculture. By keeping more heat in- 
ide the house, insulation also lessens the load on old heating 
quipment and makes it last longer. 

Ceilings of the top floor of already built houses are 
sually easy to insulate, according to Carter. He points out that 
n most cases the men in the family can do this job themselves. 

There are only two simple rules to remember: Try to 

eep the insulation as close as possible to the heated part of the 

ouse. For example, insulate the attic floor rather than the roof. 

And second, provide a vapor barrier between the insulation 
nd the warm room, as well as a ventilation space above the insula- 
ion. The vapor barrier is a preventive which keeps moisture from 
eaching the insulation. 

Information on how to insulate, kinds of insulation and 
,'Otential fuel savings from insulating is given in Circular F6.0, 
ailed "Insulation." It is published by the Small Homes Council, 
diversity of Illinois. The bulletin osts 10 cents. Order it 
'rom the Small Homes Council, University of Illinois, Urbana. 



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FOR RELEASE WEEK OF SEFTEMBER 27, 19^8 
ook Ahead in Family Spending 



If you are a young married couple that's starting to plan 
or the future, put your dreams down on paper and chart a course for 
our dollars to make those dreams come true . 

You stand a better chance of reaching these goals if you 
ave a family financial plan, says Mrs. Ruth Crawford Freeman, home 
ccounts specialist, University of Illinois College of Agriculture, 
o make the best use of your money, follow 6 steps in planning a 
amily money management program, Mrs. Freeman advises: 

1. List short- and long-time goals you hope to reach 

.ow and in the future. These include such things as kitchen equip- 
.ent and land ownership. 

2. Figure out your present financial situation- -how 
our income and resources were used last year. 

3. Write down your fixed annual expenses — insurance, in- 
erest, and similar items. 

k. Write down the estimated annual expenses you will 
robably have for all other items, such as food, clothing, recre- 
tion, etc. 

5- Outline the infrequent expenses and savings for the 
ext 7 years. Here is where it's important to weigh choices and 
ecide in what order you will buy large items so that you will reach 
our goals at the time these things are most needed by the family. 

6. Check estimated annual expenses and estimated incomes; 
hen refigure the expenses so that they balance with the income. 



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FOR RELEASE WEEK OP SEPTEMBER 27, 19^8 
ook Ahead in Family Spending- -2 



The booklet, "Our Family's Money Management Plan," is 
esigned to help a family with annual and long-time financial plan- 
ing. Families vho want a copy may write to the University of 

.1 lino is College of Agricultu-.e, Urbana. 

********** 

)ust Walls Often 



By giving the walls in your house a bimonthly dusting, 
r ou can keep them fresh looking for a longer time. 

Miss Gladys Ward, home management specialist, University 
)f Illinois College of Agriculture, recommends that you use the 
lusting attachment to your vacuum cleaner to clean both vails and 
roodwork. Or you may use a soft-bristled brush or sponge mop 
rith a long handle to reach the upper walls and ceiling. 

To do this job thoroughly, take down draperies and pic- 
;ures. Then begin brushing walls at the bottom; work up to the 
jeiling and brush it last. Working up is the best method because 
iust hangs down. If dust is lifted up with a brush, it won't be 
.nibbed in and smear the wall . 

You may wish to rotate this wall-brushing job, Miss 
7a rd advises. Do several rooms every two weeks, or do all the walls 
Dnce a month. 

A good-quality wall brush is made of soft white goat hair. 
Phe best brush is full and fluffy. Horsehair wall brushes are 
cheaper and work efficiently but they are stiffer. Wool dusters 
aade of wool fleece are satisfactory when new, but they may mat 

iown when washed. 

NJM: Ik 
9/21/48 



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.'ERSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 

FOR RELEASE WEEK OP OCTOBER 4, 1948 
Check Home Heating Plant 

A fall checkup of your home heating plant is one way 
to be sure you don't waste fuel this winter. 

Agricultural engineers at the University of Illinois 
College of Agriculture say a considerable part of the fuel used 
each year to heat homes is wasted through improper operation and 
care of the heating plant. They advise you to check your home 
heating system, or have it checked, every fall. 

If you have an oil burner, the check can be made by a 
service man from your heating contractor's office or from the fuel 
company. 

If you have a hand-fired coal burner, it's advisable to 
check all doors and dampers now and throughout the winter to be 
sure they fit tightly and are operating properly. Cover the 
furnace jacket, dampers, and warm air pipes with insulating mater- 
ial. Also cover the external surface of hot-water heaters or 
heating boilers and hot-water or steam lines with insulation. 

Make sure to seal any cracks or door fittings, smoke 

pipe connections and other places where air will leak in. Use 

a fire-clay mortar or furnace cement for this job. 

NJMrlk ********** 

9/29/48 









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FOR RELEASE WEEK OP OCTOBER 4, 1948 
Try Broiling a Meal 

Try a broiled dinner tonight. Broiling is a delight- 
fully quick way to cook an entire meal that has all the airs of 
something special. 

Miss Frances Cook, foods and nutrition specialist, Uni- 
versity of Illinois College of Agriculture, suggests that, to be 
sure of perfection, you remember these simple rules for broiling 
meat. Select steaks at least 1 inch thick and chops at least 3/4 
inch thick. Let meat stand at room temperature about 30 minutes 
before broiling so that it won't be thoroughly chilled. Brush 
the meat, except pork, with melted fat. 

Preheat the broiling unit 5 to 10 minutes, but do not 
preheat the pan. Of course the temperature control is set at the 
position for broiling. And the rack is placed where meat will 
broil best--usually the meat is 3 inches from the source of heat. 

Remember that meat should be turned only once. Broil 
it half the required time on one side and half on the other. 

Miss Cook lists these meats which are good for broiling 
and take about 15 minutes' cooking time: Steak or ground meat 1 
inch thick, lamb chops 1 inch thick, liver 1/2 inch thick, ham 1/2 
inch thick, and fish steaks. 

To go with the meat, broil fruits and vegetables at the 

same time. Some of those which take from 10 to 15 minutes are 

cooked whole onions, 1/2 -inch- thick slices of cooked white or sweet 

potatoes, halves of raw tomatoes, l/2-inch-thick rings of raw apple, 

halves of orange and grapefruit and canned fruits. 

NJMrlk ********** 

9/29/48 



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FOR RELEASE WEEK OP OCTOBER 4, 1948 
Flve-Year-Old Can Dres3 Self 

Give your young Sally or Bill the right help, and by 
age 5 the child probably can dress himself fairly well. 

To train your child to dress himself, it helps if you 
have a regular place, time and arrangement for dressing, says Dr. 
Nellie Ferkins, director of the Child Development Laboratory, Uni- 
versity of Illinois College of Agriculture. 

Dr. Perkins recommends these points to make the dressing 
process go more easily. Have the youngster dress in the same 
place each day. Choose a place away from household activities 
and distractions. It's unreasonable to expect a child to pay at- 
tention to anything so dull as dressing when a toy fire truck is 
within sight. 

Have the child's clothing laid out in the correct order 
and best position for him to get into. At first you'll need to 
hand him each garment so that he will get his arms and legs into 
the right openings. 

Remember that children learn to undress before they 

learn to dress--it's an easier process for them. Encourage this 

as soon as you notice the first signs of interest, and let the 

child participate in undressing himself. It will help him later 

vhen he's learning to dress. 

NJM:lk -0- 

9/29/48 






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fERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE EXTENSION SERVICE 







FOR RELEASE WEEK OP OCTOBER 11, 19^8 
Nylon Sweaters Have Different Feel 

When you're comparing a nylon sweater with a wool one, 
you'll want to know how the two rate for warmth. Here's the 
answer: 

The nylon garment will keep you warm but perhaps not so 
warm as a wool one, says Miss Edna Gray, clothing specialist, 
University of Illinois College of Agriculture. 

Miss Gray explains that the nylon yarn in sweaters is 
spun in much the same way as wool yarn. The air is held in the 
material, causing it to act as a wall of insulation. You feel warm 
because the body heat stays in and the cold air stays out. 

Wool does have one advantage over nylon, though. It 
will absorb quite a bit of body perspiration and still not feel 
damp. This guards the body against quick changes of temperature. 
Nylon does not absorb moisture. 

Nylon sweaters are preset to shape when they are manu- 
factured. They can be washed and dried without blocking. That 
puts them a step ahead of wool, which has to be blocked. 

And for the person who is allergic to wool, nylon has a 

particular advantage, Miss Gray points out. 

NJM:lk -30- 

10/6/48 









FOR RELEASE WEEK OP OCTOBER 11, 19^8 
Take Time to Play 

"Are you having any fun?" That '3 a question every family 
should ask itself. And there's a reason—yes, a number of reasons-- 
to have fun. 

Miss Margueritte Briggs, family relations specialist, 
University of Illinois College of Agriculture, says play releases 
that tense feeling everyone has now and then. That's the first 
reason for having fun. And here's another: Play can give you a 
feeling of satisfaction because you've learned a special skill. 
And it helps you enjoy being with people. 

Miss Briggs suggests that you find a time when the whole 
family can play together. That time may be in the evening or on 
week ends. Even though your family ranges from 6 to 60, have some 
game or activity each one will like — simple card games or family 
sings are good examples. 

Mom and Dad especially need to remember that recreation 
helps to keep the family united. Take an interest when son Jim 
is playing on the basketball team or daughter Ann is practicing to 
sing at the class party. Sometimes it's wise to let the dusting 
go when your youngest wants you to play "train" with him or read 
him a story. 



And take time to enjoy some recreation yourselves, Miss 
Briggs emphasizes. Learn a handicraft, such as leatherwork, if 
you both do hard physical work during the day. 

You'll find you get more fun out of recreation if it's 
something you take part in, like games or crafts, Miss Briggs says. 
She recommends these activities over commercial recreation, which 
sometimes increases the feeling of tension. 

NJM:lk -30- 

10/6/48 



FOR RELEASE WEEK OP OCTOBER 11, 19^8 
Teal Is Delicious , Money-Saving 

Put veal on your menus more often and you'll find it will 
lelp your food budget, says Sleeter Bull, professor of meats, Uni- 
versity of Illinois College of Agriculture. 

Veal is economical. It usually costs less than other 
meats, and it has less fat. 

Good buys in veal cuts are boned shank and other boneless 
stew meat. 

If you want a large cut, choose a leg roast. You can 
roast or pot-roast it, depending on the grade. It's an economical 
cut, too, giving about 4 servings to a pound. Rump roast sells 
at about the same price, but it has more bone. So leg is the bet- 
ter buy if you need a large roast. Rump roast makes about 3 
servings per pound. 

Generally the cheapest of the veal steaks and chops are 
the blade and arm steaks. They are cut from the chuck and make 
about 3 servings to a pound. 

Veal does offer a challenge to the cook, however. Be- 
cause it has little fat, it may be tough. And it lacks flavor. 
But these qualities can be overcome through long, slow cooking. 
In general, chops and cutlets are better braised than fried. Roast- 
ing is usually recommended for the more tender cuts and braising 
or pot-roasting for the less tender ones. 

"Veal for the Table," a new booklet by Sleeter Bull, 
tells how to select and use this meat. For a copy, write to the 

University of Illinois College of Agriculture, Urbana . 

NJM:lk -30- 

10/6/48 






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ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 







FOR RELEASE WEEK OP OCTOBER 18, 19^8 



Cooking for a Crowd 



Church suppers and other big affairs are coming up on 
the calendar. When it's your turn to be Madame Chairman, here are 
some hints on how to go about feeding a crowd. 

Miss Frances Cook, foods and nutrition specialist, Uni- 
versity of Illinois College of Agriculture, advises you to look 
the situation over before you decide on the menu. 

First pay a visit to the kitchen where the affair will be 
held. How's the equipment? If oven space is limited, you'll have 
to plan baking and roasting so that ovens won't be overcrowded. If 
there isn't much refrigerator space, don't have gelatin salads or 
refrigerator desserts. 

Give a thought also to the kind of group you're serving. 
Food for a feminine affair can be on the light side. Men want a 
heartier meal. 






Miss Cook says a simple menu with just a few courses is 
a wise choice. For the church supper, it might be meat balls with 
tomato sauce, baked potatoes, peas, waldorf salad and chocolate pie. 

Your next step, after the menu is set, is to list the foods 
you'll need and the amount it will take. Then outline your work 
schedule --when to buy groceries, when to begin fixing the food, etc. 

With careful planning and a well-organized committee of 
helpers, you can make the affair a big success. 

KJMrlk -0- 

10/13/48 






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FOR RELEASE WEEK OP OCTOBER 18, 19^8 
Improve Snowsuits With Consumer Cooperation 

Some snowsuits in stores this fall will have a number of 
improvements --thanks to good cooperation between a manufacturer and 
Mrs. Consumer. 

Home bureau women in Boone county, Illinois, had a hand 
in this project along with women from other states. 

As a result of their suggestions, caps and helmets are 
redesigned to give better protection and to make them easier to 
put on. They are also designed and tagged with a height-weight 
size tag so that it will be easier to buy a good-fitting suit. Sizes 
are keyed to actual heights and weights of children as based on a 
study of 150,000 children made by the Bureau of Human Nutrition 
and Home Economics. 

The snowsuit study started more than a year ago, when a 
leading manufacturer of children's snowsuits sent out a call for 
help from consumers. He wanted to redesign his garments for the 
3 to 6 year age group. The Boone county women volunteered their 
help. They were especially interested in this type of problem 
because there had been an intensive clothing program in their 
county. 

The women got together in discussion groups with Miss 
Edna Gray, clothing specialist, University of Illinois College of 
Agriculture. They talked about materials, construction, wearability 
and ease of putting on a snowsuit. 

Their recommendations, after clearing through the univer- 
sity, were sent to the manufacturer and a commercial organization 









FOR RELEASE WEEK OP OCTOBER l8, 19^8 
Improve Snowsuits With Consumer Cooperation--2 

concerned with fabric finishes. The homemakers told why they recom- 
mended these changes from the viewpoint of both the consumer and 
child. 

Now many of the suggested changes are appearing in snow- 
suits. Some good features already used in suits were kept, and im- 
proved features were added. 

The suits have inside wristlets similar to those in fur 
coats. To increase the wearability of the garment as well as to 
give the child more protection, there are knee and elbow patches. 
Many suits are washable. 

The new caps and helmets are designed to give more pro- 
tection to the child. Because they are better scaled to fit a 
hild's head, they are easier to put on and keep on. 

Buttons on the garments are large enough for a young child 

to manage easily. For ease of removal, they button in back. Suits 

for preschool children are one-piece. And the two-piece snowsuits 

have the suspenders permanently attached to the front. All of these 

features make it easier for a youngster to get in and out of his 

snowsuit with little or no help. 

********** 

Cut Down on Defrosting Job 

Does your refrigerator seem to need defrosting every time 
you turn around? Often the cause of the trouble is something simple 
that you can easily correct. 

Home management specialists at the University of Illinois 
College of Agriculture, advise you to make sure first that all foods 
in the refrigerator are covered. Moisture from uncovered food can 
| cause heavy frost on the freezing unit. 

You might take a look at the refrigerator door, also, to 
be sure it isn't leaking air. If it is, It may need a new gasket 
or the door latch may need adjusting. You'll probably want a ser- 
j viceman to do this job. 
WJM:lk -0- 

10/13/48 












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ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 










FOR RELEASE WEEK OP OCTOBER 25, 19^8 
Make Hot Cereal a Breakfast Treat 






Most mothers know that it's good for children to have a 
hot breakfast cereal on these cool mornings. But getting youngsters 
to enjoy hot cereal may be another problem. 

Miss Grace Armstrong, foods and nutrition specialist, 
University of Illinois College of Agriculture, says many mothers 
have found that a topping of red plum jelly or golden peach pre- 
serves on each bowl of cereal makes it a popular dish. Fresh or 
canned fruit toppings—sliced bananas or peaches--are good too. 
Miss Armstrong stresses the point that good breakfasts 
re important. It's surprising, though, how many children don't 
ave them. A survey of school children made in one Illinois county 
showed that only 10 percent of these children were eating an ade- 

ate breakfast. And with a poor morning meal, it's hard for young- 
sters to do a top job at school. 

When it's breakfast time at your house and hot cereal is 
on the menu, give it the right send-off to the table by cooking it 
correctly. Having the right amount of cereal and water is important. 
Miss Armstrong recommends these amounts for some popular cereals: 
One cup regular rolled cereal to 3 cups water; 1 cup granulated 
cereal to 4 or 5 cups water; 1 cup quick rolled oats to 2 1/2 cups 
water. Adjust these amounts to make cereal as thick as you like 
it. 

NJM*lk »*****#*♦* 

10/19/48 




... a . ■ 






' 






' 






1 



rf . 



Steam Corduroy--It ¥111 Stay Lovely 

To keep corduroy as lovely as It is the first day you 
wear it, steam it instead of pressing it. 

Because corduroy is a soft pile fabric, it does require 
special care to keep it in good condition. Of course the dry 
cleaner has special equipment for the job, but you can keep cordu- 
roy looking well by taking care of it yourself between trips to 
the cleaner. Miss Edna Gray, clothing specialist, University of 
Illinois College of Agriculture, suggests this home method for 
steaming: 

Block your iron upside down between two piles of bricks 
on a table. Have the iron high enough to keep the handle and cord 
from resting on the table. 

Next cover the iron surface with a wet cloth. A wash 
cloth makes a good cover. Set the iron thermostat at the tempera- 
ture for rayon. 

Now hold the corduroy, wrongside down, close to the steam- 
ing cloth. Keep it there until the steam comes through freely. 
Steam only a small portion at a time. Then remove the press cloth 
from the Iron. Keeping the material wrongside down, draw it across 
the warm iron to dry the back of the fabric and raise the pile. 

You may not need to steam the whole garment every time, 
Miss Gray explains. Give the most frequent steaming to spots that 
I get the hardest wear, such as the back of a skirt. 

Another easy way to keep corduroys and velveteens in con- 
dition is to hang the garments in a steam-filled room for a short 



FOR RELEASE WEEK OF OCTOBER 25, 19^8 
Steam Corduroy to Keep It Lovely--add 1 



time. Many people fill the bathtub with hot water, hang the dress 
or suit over the tub, close the door, and leave the garment hanging 
in the steam until the water cools off. 

Allow time for such garments to dry thoroughly. And dur- 
ing the drying, hang them straight and in an uncrowded place. 

Both corduroy and velvet may be pressed lightly on the 

wrong side with a steam iron. Work slowly and never let the iron 

stop moving while steaming with the steam iron, Miss Gray warns. 

Andcbn't let the entire weight of the iron rest on the fabric. 

********** 

Right Shoes Keep Feet Healthy 

That new pair of shoes you buy your youngster this fall 
will help decide how healthy his feet are later in life. 

When you take Sally or Bill to the shoe store, Mother, 
get good-fitting shoes that also leave room for growth. Miss Eliz- 
abeth Scofield, health specialist, University of Illinois College 
of Agriculture, explains that many foot defects are found among 
school-agers as well as grown-ups. And often poor-fitting shoes 
are the cause of the trouble. 

In general, shoes should be about 1/2 inch longer than 

the child's foot and wide enough not to crowd the toes. When your 

youngster is trying on shoes, have him stand up and walk around in 

them. Notice whether they fit around the heel and instep. They 

should if they are to give the right support to the foot. 

Another part of the shoe you want to pay attention to is 
the sole. Flexible leather soles give good support and ventilation. 

IJMrlk -30- 

LO/19/48 















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x om 



emckmg 




Ttews 




ERSITY OF ILLINOIS COLLEGE OF AGRICULTURE * EXTENSION SERVICE 



FOR RELEASE WEEK OP NOVEMBER 1, 19^8 
Paper Draperies Have Advantages 

The main advantage to paper draperies is that they are 

enerally low priced compared with fabric draperies and can be 

iscarded for new ones with little expense. 

If you want draperies to use for just a short time, such 

as when you're living in a temporary home, probably paper draperies 

are a good bet for you. Miss Marion Kaeser, home furnishings 

specialist, University of Illinois College of Agriculture, lists 

some points to help you when you're considering using them. 

Miss Kaeser advises you to check further if you find that 

iper draperies are almost as expensive as fabric. You'll probably 

be better off to choose the fabric kind. 

If you want figured or striped draperies, you will find a 
good selection in the paper variety. But there are few if any plain- 
colored ones on the market. If a room has much pattern in it--in 

ig, wallpaper, etc. --you' 11 probably want to get plain fabric 
iraperies. 

Try to get an idea of how well the paper type will hang. 
Up until recently, they would not hang so softly as cloth draperies, 
but manufacturers are working to improve this feature. 

Manufacturers are working also to make paper draperies 
mildew-proof and fireproof. Do not hang them near a fireplace or 
tove unless they are fireproof, Miss Kaeser warns. 

Paper draperies are ideal for the sick room where there's 
a contagious disease. They can be destroyed when the patient is well, 
IJM: Ik *#####•**#* 

10/2 7 A8 



Freeze Chicken Space-Saving Way 

Freeze them for future eating--that ' s the treatment to 
give healthy low-producing or nonlaying hens when you find any in 
a flock. 

A space-saving way for freezing hens is recommended by 
foods and nutrition specialists at the University of Illinois Col- 
lege of Agriculture. Prepare only as many chickens as you can 
handle at a time. Get them ready for freezing by dressing them and 
drawing them fully. Then cut them up. 

Now for the space-saving method: Separate meaty pieces 
(breasts, thighs) from bony pieces (wings, backs, necks). Legs may 
go in either group. 

Freeze the meaty pieces raw for later use to stew or braise 
Insert each piece in a fold of cellophane to prevent their freezing 
together. Pack into medium- sized paperboard cartons, lined or 
covered with cellophane that can be heat-sealed. Seal and freeze 
promptly . 

Then the bony pieces can be cooked and the meat cut from 

the bones. Use meat to make creamed chicken and freeze. 

********** 

Include Storage Space in Bathroom 

If you're putting in a new bathroom this fall, be sure 
there is plenty of storage space in it for bath towels, wash cloths 
and other bathroom supplies. 

Miss Gladys Ward, home management specialist, University 
of Illinois College of Agriculture, says it's best to have a cup- 
board in the bathroom along a corner wall where it doesn't inter- 
fere with use of equipment. Or have the cabinet just outside the 
bathroom. Keeping supplies stored where they are used will save 
the family many steps. 

.._, , ********** 

NJM:lk 

10/27/48 









FOR RELEASE VTEEK OP NOVEMBER 1, 19^8 
Toys --Want Them Suitable, Safe 

As you shop for toys--vith Christmas close around the 
corner--find out whether playthings are safe and durable as well 
,s suitable for your young offspring. 

Miss Margueritte Briggs, family relations specialist, 
University of Illinois College of Agriculture, reminds you of these 
helpful pointers for choosing good toys. When you buy for the 1- 
to 4-year-old, you want things sturdy enough tc be able to take 
rough handling. And get them large enough so Baby Ann can't put 
them into her mouth. 

Avoid playthings that are flammable, those with poisonous 
paint, stuffed animals with glass or button eyes, any electrical 
toys, and playthings that have sharp edges or small removable parts. 

Miss Briggs suggests these "do»s" for buying toys. For 
infants up to 2, she recommends sturdy rattles, rubber cr washable 
squeak toys, stuffed animals, blocks with rounded corners, and 

fsh-and-pull toys with strings or rounded handles. 
If you have a 2- to 3-year-old, he'll be pleased with a 
sand box plus a bucket and shovel. Other good choices are wooden 
animals, cars and wagons to push around, pounding boards, simple 
plywood puzzles, tip-proof kiddie cars, and a table and chairs 
large enough for the child to sit in. 



For the youngster who likes to play "let's pretend"--from 
3 to 4 years old- -you might buy a small broom or toy telephone. Al- 
ways good are large crayons, dolls with wrap-around clothes, doll 
buggies and furniture, dishes, a drum, building blocks, modeling 
clay, and plastic blunt scissors for cutting. 

NJM:lk -30- 

10/27/48 




ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP NOVEMBER 8, 1948 




?ry Popcorn In Meat Loaf 



Popcorn has won its popularity as a delightfully crunchy 
mack food, but it has a lot to offer at mealtime, too, when put 
.nto such a dish as meat loaf. 

Ground popped corn adds a new flavor appeal to this meat 

lish that is served so much these days. Miss Jean Chase of the 

'oods Research Laboratory, University of Illinois College of Ag- 

'iculture, recommends this recipe for Popcorn Meat Loaf. She ex- 

>lains that corn which has been popped can be ground easily with a 

food chopper. 

POPCORN MEAT LOAF 



1 1/2 pounds ground chuck 
1 egg, beaten 
1 cup milk 



1 cup ground popped corn 
1 1/4 teaspoon salt 
1/8 teaspoon pepper 



Mix together the ground meat, egg, milk, ground popped 
orn, and seasonings. Pack into a small loaf pan. Bake in a mod- 
rate oven (350° F. ) for about 1 hour or until loaf is nicely 
rowned on top and cooked through. If desired, chili sauce or 
atsup can be poured over the loaf while it is baking. 

MM* Ik ********** 

11/3/48 












! 















Adapt Home Lighting for Darker Days 

Poor lighting, often the cause of eyestrain and even 
permanent eye damage, is one problem you want to give attention to 
these fall days when there's less and less natural lighting. 

Miss Marion Kaeser, home furnishings specialist, Univer- 
sity of Illinois College of Agriculture, suggests that just keeping 
light hulbs and shades free of dust is one way to get the most out 
of the lighting facilities you have. 

In general, the bulbs, shades and reflecting bowls can 
be kept clean by wiping them with a damp cloth. Of course no part 
of a lamp should be put into water. 

Miss Kaeser points out that often it's possible to improve 
a floor or table lamp so that it will give more light. First unplug 
the lamp and remove the old socket. Replace it with an adaptor 
socket into which you can screw a diffusing bowl under the light 
bulb. 

If a lamp has a dark shade, replace it with one of a 
lighter color that is lined with white. The best shape for a shade 
is one that is wide at the base and slightly tapering toward the 
top to give a good spread of light. 

To prevent glare, it is important that all bare bulbs 

and fixtures be covered with shades. Glare from a light is one of 

the worst causes of eyestrain. 

NJM:lk -0- 

11/3/48 



9 









FOR RELEASE WEEK OP NOVEMBER 8, 1948 
Adapt Home Lighting for Darker Days 



Poor lighting, often the cause of eyestrain and even 
permanent eye damage, is one problem you want to give attention to 
these fall days when there's less and less natural lighting. 

Miss Marion Kaeser, home furnishings specialist, Univer- 
sity of Illinois College of Agriculture, suggests that just keeping 
light hulbs and shades free of dust is one way to get the most out 
of the lighting facilities you have. 

In general, the bulbs, shades and reflecting bowls can 
be kept clean by wiping them with a damp cloth. Of course no part 
of a lamp should be put into water. 

Miss Kaeser points out that often it's possible to improve 
a floor or table lamp so that it will give more light. First unplug 
the lamp and remove the old socket. Replace it with an adaptor 
socket into which you can screw a diffusing bowl under the light 
bulb. 

If a lamp has a dark shade, replace it with one of a 
lighter color that is lined with white. The best shape for a shade 
is one that is wide at the base and slightly tapering toward the 
top to give a good spread of light. 

To prevent glare, it is important that all bare bulbs 

and fixtures be covered with shades. Glare from a light is one of 

the worst causes of eyestrain. 

NJMrlk -0- 

11/3/48 




Ipmeimking Tteats 



ISITY OF ILLINOIS 



COLLEGE OF AGRICULTURE • EXTENSION SERVICE 




?:? hhizasi m: :? ":"i:3i? if. :?-: 



Plan Stare Nutrition Conference 



The school lunch prograr ani r.ev rutritirr. irfermation 
will be featured at the 5 rat? Nutrition Conference, vhieh Is :: 
be held on December 5 and *, at the Centennial Building in Sprirg- 
field. 

At the opening session, the food cutler!-: vill be aiseusse:: 
by Dr. G. L. Jordan, University of Illinois College of Agriculture, 
vho is president of the Illinois State Nutrition remittee. 'Recent 

search in Nutrition" is to 're reported rp Dr Janice M. Snith. 
She is professor of nutrition in the Department of Here He enemies. 
University of Illinois College of Agriculture. 

"Nutrition In Relation to Diseases of the Hear: ana Cerii- 

tion of the Blood Vessels is the subject tc : 

Wakerlin at the evening session on December ? 

of the department of physiology, University ol 

: die ; e . 

Two phases of the school lunch program- -the Chicago :::; 
ana the dovnstate program— are to be highlighter: at the session :n 
:ember 4. Miss Grace Armstrong, foods and nutrition specialist. 
University of Illinois College of agriculture, ••ill preside. 



1 O "» "M* Zi ~ O ' 



- \f -. A 






Che conference is open to anyone vho is in' 
trition problems. Sessions -ill start at 1 : 5 C p.m. < 

close at noon on December -. 

-**•*-•* + -* + * * + 
• Ik 
11/9/48 



FOR RELEASE WEEK OP NOVEMBER 13, 19^ 

Color Heirs Room Shape 









The right color used In the right ray can do a let tc 

"remodel" the shape of a room, so select color carefully If ycu're 
doing any redecorating, this fall. 

An avkrardly high ceilir.g tar. be painted cr papered tc 
make it look lover. Eere are some ecler tricks that vlll help: 

According to Mis3 Marion Kaeser, heme furnishings special- 
ist, University of Illinois Cc 3 of Agri:ulcure, cne gcci vs.- 
is to use a matching color en ceiling and vails. Or put a little 
darker color on the ceiling than :r. the vails. 

For very high ceilir.^3, choose a dark :tlcr cr cne that '3 
darker than the vails. Continue this darker color froa the :eilir.g 
on dovn the vail for about 1 foot or mere, "feu can tut a picture 
molding or narrow valltaper eerier over the line vhere the vail 
1 ceiling colors join. 

When the ceiling looks too lov, color can help to raise 
it. For instance, ycu can use a ceiling color that's lighter than 
the vail colcr. Cr use vhite tinted vith a little of the vail 
color. 

Another decorator's trick to make a ceiling seem higher 

is to use vallpaper that has decided up-and-devn stripes er a fleral 

design that reaches from the baseboard to the ceiling. 

NJM:lk -0- 

11/9/48 



I 















FOR RELEASE WEEK OP NOVEMBER 15, 1948 
Children's Colds May Be Serious 

Late fall, a big season for colds, is a time when parents 
need to guard their children against colds because they can so easily 
cause such complications as ear trouble. 

The seriousness of ear defects among younsters has been 
brought out in a recent survey of grade school youngsters in Will 
county, Illinois. Of the 20,663 children examined, 1,646 of them 
showed some hearing loss. 

Miss Elizabeth Scofield, health specialist, University of 
Illinois College of Agriculture, explains that the common cold can 
be much more serious in young children than in grownups. Unless 
proper treatment is given, the cold may spread to either the ears 
or the lungs and cause real trouble. 

When a child does show signs of a cold, he should be put 
to bed and kept warm and quiet. It's most important that he be 
separated from other people, especially other children. 

Miss Scofield says that, if the cold does not clear up 

quickly, a doctor should be called. This is especially true if the 

youngster has an earache or shows any other signs of ear trouble. 

NJM*lk ********** 

11/9/48 




ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE • EXTENSION SERVICE 




FOR RELEASE WEEK OP NOVEMBER 22, 19^8 
Home Advisers to Attend National Meeting 

County home advisers from all sections of Illinois will 
ttend the meeting of the National Home Demonstration Agent's As- 
ociation in Chicago from Sunday through Wednesday. 

Mrs. Hazel W. Adams, McDonough county, who is president 
f the Illinois Home Advisers' Association, has announced the ten- 
ative program for the meeting. It will be highlighted by talks 
n "Home Demonstration Work Builds Tomorrow's World" and "Develop- 
;ents on Home Demonstration Work in Foreign Lands." M. L. Wilson, 

Director of the Federal Extension Service, is to speak on the second 
ubject. 

Two Illinois home advisers will receive special honors 

at the meeting. Their names are to be announced at a luncheon 
n Wednesday, at which time they will be given certificates in rec- 
gnition of their outstanding service records in extension work. 

Also, 43 home demonstration agents from 29 other states will be 

honored. 



su 



NJM:lk 
11/17/48 



*****#**** 






FOR RELEASE WEEK OP NOVEMBER 22, 19^8 
iu slcal Christmas Gifts Please Youngsters 

Little folks get a lot of fun out of music, and there are 
many gift items in the musical line that you can choose for their 
Christmas this year. 

Dr. Nellie Perkins, director of the Child Development Lab- 
oratory, University of Illinois College of Agriculture, says there 
are several good books of children's songs, rhythm games, and folk 
dances on the market. They range in price from 25 cents to $1.50. 
Many of them are well bound, attractively set up, and have clear 
pictures in beautiful pastel shades--the kind of books that are 
best for youngsters. 

Dr. Perkins advises you to visit the dime and dollar stores 
early before their selections of children's books are reduced. You 
may find many of these same editions in department and book stores. 

A record player also can be an excellent investment for 
children; it means they'll be able to enjoy music all through their 
early years. Choose a small, inexpensive player. And set it on a 
low table where a youngster can manage it without damage to himself 
or the instrument. 

When you're choosing children's records, you'll find there 
is a good series of them on the market for 29 cent3 and up. From a 
musical standpoint, the recordings are excellent. And the discs 
ire nonbreakable and won't chip. 

IJM-lk ********** 

1/17/48 






FOR RELEASE WEEK OP NOVEMBER 22, 19^8 
SI ec trie Roaster Is Holiday Handyman 



If you're lucky enough to have an electric roaster, you'll 
>e giving it double-duty usage before big holiday meals, and here 
ire tips on how to get the best service from it. 

Miss Gladys Ward, home management specialist, University 
)f Illinois College of Agriculture, stresses the fact that the 
master cord should always be connected to a wall or floor electric 
outlet. Then you can be sure it will heat and operate properly. 
)o not connect it to a drop cord. 

Perhaps you'll want to cook a turkey or a large piece of 
leat, such as a ham, in the roaster. Having a rack in the bottom 
>f the roaster pan will give a better finished product. Of course, 
the best kind of rack is one with handles that come up above the 
tides of the roaster. It makes it easy to lift the meat out. 

Miss Ward warns that putting the roaster into water will 

?uin it. Before you start to clean this piece of equipment, first 

inplug it and let it cool. Remove the inner liner or pan, and wash 

.t as you would any pan. If it's necessary to clean the lining of 

the roaster, wipe it out with a damp cloth and dry it. 

IJMtlk -30- 

11/17/^8 




ERSITY OF ILLINOIS 



COLLEGE OF A 



FOR RELEASE WEEK OP NOVEMBER 29, 19^8 



tstlve Touches Give Holiday Air 






A white bowl filled with red berries is the kind of simple 
lecoration that will give your home a happy-holiday air during the 
)re-Christmas season. And it's easy to have lots of these pretty 
touches . 

Round up all the foliage, branches and decorative weeds 
rou can find before the snow flies. And you'll have plenty of ma- 
terials for trimming the house. That's a tip from home decoration 
specialists at the University of Illinois College of Agriculture. 

When you get ready to arrange the branches or flowers, 
Jhoose a simple container that won't draw attention from them. The 
Dest colors for containers are soft green, blue-green, tan, gray and 
shite. 

You can have something extra special for decoration by 

combining a flower or branch arrangement with candlesticks or a tray. 

Place the accessory so that it balances the general arrangement. For 

instance, put a large round tray behind a tall slanting arrangement 

of branches. 

You'll find lots of eye-catching ideas for decoration in 
the new fully illustrated booklet, "FLOWER ARRANGEMENT." It is writ- 
ten by Misses Dorothy J. Iwig, Mary A. McKee, and Marion A. Kaeser, 
home decoration specialists at the University of Illinois College of 
Agriculture. The booklet is free to all residents of Illinois. Send 
your request to the University of Illinois College of Agriculture, 
Urbana . 

NJM*lk *#■**•*##**# 

11/23/48 



— .. ~ .. - 

rwo Illinois Home Advisers to Be Honored 

Two Illinois home advisers with high records of service 
and achievement—Mrs. Ena K. Chesney, Stephenson county, and Mrs. 
Helen Volk, Lake county--have been chosen to receive national honors 
by the National Home Demonstration Agents' Association. 

They will be given certificates in recognition of their 
service at the meeting of the association in Chicago on Wednesday, 
December 1. At the same time, 43 home demonstration agents from 29 
other states will be honored. The association has been presenting 
these honors for the past 5 years, and Illinois has been represented 
among those honored each year. 

The two Illinois women being honored have served their 
sounties over long periods of years. Mrs. Chesney has worked in 
Stephenson county for 15 years, Mrs. Volk in Lake county for almost 
12 years. 

Mrs. Chesney has helped carry home economics extension 
york into all parts of her county during her tenure. There are now 
23 adult groups with 510 members, 21 4-H groups with 259 members, and 
an older youth group with 110 members. Mrs. Chesney received her B.S. 

in home economics from the University of Illinois. 

In Lake county, Mrs. Volk has been active in giving home 
sconomics extension information to many rural people. She works with 
587 members of 23 adult groups, 382 4-H'ers, and 55 older youths. 
Mrs. Volk is also a graduate of the University of Illinois with a B.S. 
in home economics. 

Home economics extension work is now being carried on in 
all counties in Illinois. There are home bureau units in 99 of the 
102 counties. These units make up the Illinois Home Bureau Federation, 
rtiich includes approximately 50,000 women. 

Among Illinois home advisers who have been honored in pre- 
vious years are Miss Clara Brian, former McLean county home adviser; 
Mrs. Esther Thor, Champaign county; Mrs. Bessie Wilson, Coles county; 
Mrs. Edith Huffman, Pulton county; Mrs. Clara Sweeney, McHenry county; 
and Miss Deborah Solliday, Macoupin county. 

SJM:lk -0- 

11/23/48 






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FOR RELEASE WEEK OP NOVEMBER 29, 19^8 
Toy land Is Full of Treasures 

Christmas shopping for little folks is easier these days 
because toy manufacturers are going in for useful educational play- 
things that help youngsters learn as they play. 

Stopping first at the counter for the very young child, 
you'll find many colorful plastic toys. They are as practical as 
they are delightful to the eye, reports Miss Betty Garlick of the 
child development staff, University of Illinois College of Agricul- 
ture, 

Miss Garlick explains that plastic toys are lightweight, 
bright, and easily washed—all good points to look for. It's espe- 
cially desirable that toys be washable, since an infant will touch 
them to his mouth. 

If you're buying for a toddler, get him a plaything of the 
push-toy type, such as a wooden truck. He needs to concentrate on 
something ahead of him rather than something pulled from behind. 

For the offspring who is 3 years old or over, you'll do 

well to choose a wheelbarrow and shovel. He is learning to lift. 

And he can spend many a happy hour shoveling rocks and sand into the 

wheelbarrow. 

NJMtlk ********** 

U/23/48 




ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 







FOR RELEASE WEEK OP DECEMBER 6, 19^8 
Ham--Substltute for Holiday Bird 

Ham for the holidays is one menu suggestion from the food 
specialists this season when turkey is on the not-so-plentiful list 
and well up in price. 

Sleeter Bull, professor of meats at the University of Illi- 
nois College of Agriculture, has a number of tips for buying ham: 

Usually you can count on 2 to 3 servings from a pound of 
ham. Half a ham may be a good buy to serve a smaller group. But 
it's a smart idea to buy half a ham that you see being cut instead 
of getting one that's precut. Otherwise 2 or 3 pounds of the center 
slices may have been removed and sold separately. 

The butt, which is the heavy half of the ham, is somewhat 
more economical than the shank half. But it is more difficult to 
carve. Hence the shank or "string" end is usually preferable for an 
occasion like your family Christmas dinner. 



. 



As you know, most cured ham has been "tenderized" by pre- 
oking at the packing plant. But unless this ham has a tag saying 
that it may be eaten with no further cooking, it should be cooked 
thoroughly to avoid any danger from trichinosis. 

Picnics or picnic hams sell for a little less than ham but 
also contain a little less edible meat. A pound of picnic meat with 
bone in makes only 1 1/2 to 2 servings. Also the meat is less desir- 
able and it's harder to carve. So, unless the picnic is several cents 
a pound cheaper, ham is the better buy. 



-30- 



iNJM-.ml 
11-30-48 



; 



FOR RELEASE WEEK OP DECEMBER 6, 19^8 
Create Your Own Christmas Cards 

Christmas cards that say "especially from you" can be made 
from simple white note paper and a bit of trim--say some foil paper 
or gummed colored tape. 

(Get out your scissors, paste and paints. Then let the fun 
begin, and see what good-looking cards you can turn out. Miss Mary 
Jane Rice, of the Home Economics Department, University of Illinois 
College of Agriculture, says there are lots of card-decorating ideas 
anyone can use successfully. 

Miss Rice suggests that brightly colored, gummed tapes with 
Christmas designs are especially good to use for border designs on 
white note paper or plain card3. Use one or several strips to make a 
border across the top or down one side of the sheet. Then write in 
your greeting. 

Silvery or colored foil paper can be cut into snowflake 
patterns. Fold a small square of the paper in half, then in half 
again, and over once more to make a triangle. Trim the cut edges in- 
to scallops and cut out shapes from the folded edge. Unfold, and 
prestol it's a snowflake. To make an unusual card, paste a silvery 
snowflake on colored paper, and write around the edges. 

Here's another trick that calls for a paper punch: Punch 
holes evenly over the face of a white card or the front page of white 









note paper. Paste Christmas-colored paper — bright red, blue or green- 
underneath the cut-out sheet and see the interesting effect you get. 
Yes, you can even punch the holes in a careful design so that they 
will spell "Merry Christmas." 



-30- 

NJM:ml 
U-30-48 



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FOR RELEASE WEEK OF DECEMBER 6, 19^8 
;io thing Gifts— Suit Them to Child 

Practical parents are choosing clothing gifts for the Ut- 
ile folks this Christmas. And they're selecting them in bright 
:olors because such colors please children and protect them against 
sraffic accidents. 

Bright colors that are not too deep are best because they 
50 best with a child's delicate coloring. That's the advice of 
Irs. Ida B. Johnson of the child development staff, University of 
Cllinois College of Agriculture. 

If a snowsuit is at the top of your shopping list, here 
ire some helpful pointers: A two-piece suit will us\ially give the 
Longest service, Mrs. Johnson 3ays, because it allows for growth. A 
me-piece suit may become too tight in the crotch as the child grows 
:aller. If you do buy a one-piece suit, be sure it has growth tucks-- 
jlaces that can be let out as the youngster gets taller and broader. 

Some snowsuits are made of nylon. These garmets have the 
louble advantage of being both light weight and warm. Also they can 
)e washed and will dry overnight. 

If your little kitten has lost his mittens, you're probably 

.ooking for a new pair to tuck into his Christmas stocking. Get him 

littens instead of gloves, says Mrs. Johnson. Mittens keep little 

lands warmer, and a child can manage them by himself at an earlier 

ige. 

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fJM:ml 
.1-30-48 






jcmemckmg 




news 



ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 







FOR RELEASE WEEK OP DECEMBER 13, 19^8 



Roast Turkey by Tested Method 



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Make the moat of your investment in a Christmas turkey by 
giving the bird the best oven treatment the experts can suggest. 

To roast it right, cook it slowly on a rack in an open pan 
without adding any water. That's the advice of Miss Grace Armstrong, 
foods and nutrition specialist, University of Illinois College of Ag- 
riculture. 

Miss Armstrong suggests that you cover the top and sides of 
the bird with a fat-moistened cloth to keep the skin from getting dry 
and from browning too fast. Or you may brush the skin with unsalted 
fat to keep it from blistering. 

Start the bird roasting by placing it breast side down on 
the rack; then, when it's about three-fourths done, turn it breast up 
to brown it. 

If you don't have a temperature table for roasting the tur- 
key, here's what is recommended for different-sized birds: Roast a 
6- to 9 -pound turkey in a 325° P. oven for 2 1/2 to 3 hours. A 10- 
to 13 -pound turkey should be roasted at 300° P. for 3 to 4 hours and a 
14- to 17-pound turkey at 275° P. for 4 1/2 to 5 1/2 hours. 

It's usually a problem to tell just when the turkey is done, 
but here's some help on that score: Press the fleshy part of the drum- 
stick with your fingers; use a cloth or paper to protect your fingers. 
If the meat feels soft, it's done. 

Here's another test: Try moving the drumstick up and down. 
If the leg joint gives readily or breaks, the bird is ready for the 
trip to the table. 

«JM: Ik 
12/7/48 



FOR RELEASE WEEK OP DECEMBER 13, 19^8 
'. of I. Students Get Modern "Kitchen-Classroom" 



The kind of kitchen every homemaker dreams of- -seven of them 
n fact — will be in the new foods laboratory in the Home Economics 
department at the University of Illinois College of Agriculture. 

The new laboratory went into the blueprint stage last spring 
hen money was appropriated for it. Workmen are starting on the re- 
odeling job now. And by next spring the last range should be in 
lace, ready for students to use. 

Mrs. Kathryn VanAken Burns, acting head of home economics, 
oints out that the new laboratory is a step ahead in the over-all 
Ian to improve the physical plant for home economics training. The 
ew equipment was chosen with an eye to portability, since the kitchen 
lanners knew that a complete new home economics building might grace 
he campus in the next few years . 

The dream kitchen-classroom, a long-sought improvement, will 
ive Illinois girls taking home economics a chance to try all manner 
of new kitchen conveniences. And with better facilities students 
ill be better prepared for careers in homemaking and professional 
ork. 

Prom the food classes taught in thi3 laboratory, students 
an get commonsense cooking knowledge, as well as technical knowledge 
f foods. Courses these days are slanted to show how good-quality 
food can be prepared most easily and efficiently. 

On the day the foods laboratory is ready for classes, stu- 
ents will step into a large L-shaped room with seven small kitchens 



J. of I. Students Get Modern "Kltchen-Cla3sroom"--add 1 

irranged around the 3ides. Blue-green vails and sparkling white equip- 
nent will furnish the color scheme. 

Each unit kitchen will be complete with range, sink, and 
plenty of cabinets and cupboards. Refrigerators are placed about the 
room at convenient points for all to use. 

Following two of the basic plans for arrangement of equip- 
nent to save the worker's time and energy, part of the kitchens are 
3orridor-type with equipment on both sides. And part of them are 
Lj-3haped; in these the equipment is arranged in the order that the 
worker follows as she prepares food. 

Two or three girls can work in each unit at a time. And 
3tudents will have a chance to use different kinds of equipment as 
they work in the various units, because each one has special conven- 
ience features. 

Both gas and electric ranges will be used. And there will 
De both metal and wooden cabinets and cupboards . 

Outstanding features are the cabinets and cupboards with 
3helves planned to suit storage needs. There are cup racks and step- 
lp shelves in wall cupboards made especially for small containers, 
3uch as spices. Some deep shelves have dividers that form narrow 
jp-and-down files, just right to hold such utensils as cooky sheets 
ind muffin pans, etc. 

There are shelves that pull out in the base cupboards; these 
nake it easy to reach pans at the back. For corner cupboards, round 
revolving shelves called lazy-susansmake it easy to store and reach 
things. A special shelf in a base cupboard holds an electric mixer; 
Lt lifts out and up so that the mixer is easy to reach. 



. 



U. of I. Students Get Modern "Kitchen-Cla5sroom"--add 2 

Counter tops will be of linoleum and formica, two materials 
that stand up well against kitchen wear and tear. 

Each sink will have two basins --one for dishwashing and one 
for draining dishes. That means there won't be any need for dishpans. 
Some sinks will be cast iron and some steel so that students can see 
how well each kind wears. 

With plenty of electric outlets around the laboratory, stu- 
dents will have a chance to try many small electrical conveniences for 
preparing food--mixers, grills, roasters, etc. 

Space is being left in the laboratory for a dishwasher, a 
home freezer, and a clothes drier for dish towels. These are to be 
installed at a later date. 

Heading up the work of planning the laboratory is Mrs. 
Pearl Janssen of the foods and nutrition staff in the Department of 
Home Economics. She has been assisted by other staff members and 
commercial kitchen-planning firms. 

Safety Measures Insure Happy Christmas 

As you put up Christmas tree decorations this year, ask 
yourself "are they safe?" as well as "are they pretty?" 

It's wise to buy tree lights as early as possible while 

they're in good supply so that you'll be sure of getting the kind 

that carry the seal of the Underwriters' Laboratories. That' 3 the 

advice of Miss Gladys Ward, home management specialist, University 

of Illinois College of Agriculture. The seal, which is attached to 
the cord, means that the lights meet safety requirements. 

Miss Ward warns that candles should never be put on a tree. 
There's great danger that the branches will catch fire from lighted 
;j candles. 

Cotton is another dangerous material for treo decorating. 
You can use the flameproof kind, but do not use ordinary cotton. 

NJMrlk 12/7/48 -30- 






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RSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 

FOR RELEASE WEEK OP DECEMBER 20, 1948 
Electric Blankets- -Use As Directed 



Like other pieces of electrical equipment, an electric 
blanket should give you good service if you buy a well-established 
brand from a responsible dealer and if you use it according to di- 
rections . 

That's good advice to go by whether you're on the buying 
end or the receiving end of such a blanket this Christmas. The 
recommendations come from Prank Andrew, extension agricultural en- 
gineer, University of Illinois College of Agriculture. 

Andrew explains that electric blankets are designed for 
years of service. But you protect yourself by making sure your 
dealer is prepared to service or replace the blanket if it does re- 
quire attention. Also look for the seal of the Underwriters' Labora- 
tories on the blanket or cord. The seal shows that it meets safety 
requirements . 

When it comes to keeping the blanket in good condition, 

your best guide is to follow manufacturer's directions. Launder and 

store it exactly as instructed. 

NJM:lk -30- 

12/14/48 



Beware of Christmas-Tree Pires 



Keeping the cut end of the Christmas tree trunk in water 
is an easy and effective way to insure against fire. 

Miss Gladys Ward, home management specialist, University 
of Illinois, says the best container for a tree is a bucket of water 
or of wet sand. And the container should be refilled with water when 
it is needed. 

Another safety measure is to put the tree in a cool place. 
Examine it every day to see if the needles are turning brown near 
the lights. If so, then the lights should be shifted. 

Always turn off tree lights when no one is going to be in 

the house. And of course lights are turned off when you retire for 

the night. 

-30- 

Keep Eggs Cold, Covered 

Eggs will be "good eggs" longer if you store them in the 
refrigerator in a covered container. 

Pood and nutrition specialists, at the University of Illi- 
nois College of Agriculture, say it's important to store eggs care- 
fully so that they will keep their good qualities. Storing in a 
covered container prevents loss of moisture, and the eggs will not 
absorb off -flavors. 

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NJMtlk 
12/14/^8 



FOR RELEASE WEEK OP DECEMBER 20, 19^3 
idge--Here Is Method for Success 

Christmas candy means smooth creamy fudge. And a guaran- 
eed method for making perfect fudge- -cooking and cooling to the 
right temperature and then beating with a spatula- -comes from the 
Home Economics Department, University of Illinois College of Agri- 
culture . 

Mrs. Pearl Janssen, of the home economics staff, recom- 
mends this fudge-making method which is used by students in her 
foods classes. She suggests that you use ingredients given in any 
standard fudge recipe or the old-favorite recipe of your family. 

Mix ingredients together in a saucepan and place over low 
heat. Cook, stirring, until fudge reaches a temperature of 238° F. 
when tested with a candy thermometer. Or test for doneness by drop- 
ping a small amount in cold water; it should form a soft ball that 
flattens out when picked up. 

Now pour the hot fudge onto a baking sheet or marble-top 
table. Fudge will cool faster when spread out this way. Let it 
cool to a temperature of 70° F. or lower. It must be at least this 
cool before it's beaten, or it will be grainy. 

Then start beating the fudge with a spatula or paint 
scraper until it starts crystallizing. When it reaches this stage, 
it may be spread out for cutting. 

Or knead it with your hands until it's smooth. Then shape 
it into a roll and wrap in waxed pcper to store or slice into indi- 
vidual pieces immediately. 

NJMrlk -30- 

12/14A8 



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Ttews 



IRSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OF DECEMBER 27, 19^8 



Score Home for Safety 



It's safe to say there's more than one spot in any home 
that needs special attention to make it safe. Hov about yours? 

Home accident deaths for last year showed an increase of 
5 percent over 19^6. There were 3^,500 persons in homes who died 
from burns, falls and other hazards that are largely preventable. 

Miss Gladys Ward, home management specialist at the Uni- 
versity of Illinois College of Agriculture, suggests that you start 
the new year right by checking your home's safety rating. Miss Ward 
has prepared a home hazard check sheet for this purpose. 

Falls are the No. 1 cause of deaths in home accidents. Is 
your home fall-proof? Answering these questions may help you to 
decide whether it is or not: 

"Are there two secure handrails for each stairway, inside 
and outside? Are halls and stairs well lighted? Do you immediately 
wipe up spilled water and fat from the kitchen, laundry , and from 
bathroom floors?" 

Burns are another major cause of home fatalities. Answer- 
ing these will show how well your family is protected against them: 

"Are surfaces well insulated near furnaces, pipe3, and 
especially under and behind the kitchen range? Do you provide a 
pail of sand near the range to put out small fires? Are electric 
cords used only for special purposes as designated, and repaired 
promptly?" 

A list of HOME HAZARDS TO CHECK AND CORRECT is available 
at the University of Illinois College of Agriculture, Urbana . Write 
for your copy, and make your home accident-proof. 

NJM* Ik ********** 

12/21/48 



FOR RELEASE WEEK OP DECEMBER 27,19^8 
Start '49 With Money Management Flan 

"Let's start the New Year right/' you say. And a good 
way to do it is to make a blueprint on the use of your dollars for 
tomorrow ' s living . 

Mrs. Ruth Crawford Freeman, home accounts specialist at 
the University of Illinois College of Agriculture, says research 
shows that families who make written plans at least a year ahead, 
with long-time goals in mind, fare better than those who do not. 
They get much more out of their family income than families without 
plans. Early in 19^9 is a fine time to start your plan. 

This blueprint for family money management will help you 
get the things you want--now and in the future. Mrs. Freeman offers 
some tips on how to get your plan started. Figure out, first, how 
you used your money and other resources last year. 

Now look ahead. What are the things you and yours want 
out of life? What's your design for living? Is it a new car or a 
trip to California next year? Eventually do you want to own a 
modern home and some land--those things that make for security? 

Write down these family goals in black and white. It will 
give you a clearer picture of what you're working for and you will 
have a better chance of making family dreams come true. 

Of course you must consider other things in setting up a 
successful money management plan- -such as how many years you've been 
married and whether business is at a high or low point. 

Then, too, you should figure out what you want in the way 
of protection for emergencies with insurance, etc., and how you can 



>tart '49 With Money Management Flan- -2 

best use credit facilities. Finally, analyze all your family re- 
sources, money and nonmoney; and decide how your family is going to 
cooperate in using them. 

The booklet, "OUR FAMILY'S MONEY" MANAGEMENT PLAN," is an 
easy form to use in making financial plans. Write to the University 
of Illinois College of Agriculture, Urbana, for a free copy. 

Serve Lots of Citrus 

"Serve citrus." That's one slogan wise homemakers are 
following these days. 

With a plentiful supply of fresh oranges and grapefruit 
on the market, it's time to serve tangy citrus salad often. And 
what's better for dessert than a sherbet glass of chilled sliced 
oranges or vanilla pudding mixed with flavorful orange sections? 

Food and nutrition specialists at the University of Il- 
linois College of Agriculture point out two big advantages of having 
lots of citrus fruit on the menu. One is that these fruits are 
reasonably priced right now. And eating them regularly will help 
you resist certain illnesses. 

Canned orange juice and grapefruit juice are two more items 

in the citrus line that should star on your menus. Of course they 

are fine for breakfast "starters." And give the youngsters a glass 

of juice to go with their midafternoon snacks. 

NJMrlk -30- 

12/21/48 



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eitiakmg 




news 



RSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP JANUARY 3, lp^o, 
Apple Study to Help Homemakers 

Two tons of apples! That's hov many they've peeled and 
checked this year In the foods research laboratory of the Home 
Economics Department, University of Illinois College of Agriculture. 

In the long run it means that ycu. Mrs. Homemaker, vill 
have an easier time finding the kind of apples you want on the mar- 
ket. The study is being made to find out how present net:::-'.: of 
handling apples affect their quality and how much consumers have tc 
pay for the usable part of apples. 

Miss Frances Van Duyne , head of the foods laboratory, 
explains that the apple study has been going on for two seasons. 
During the 19^7 season, they tested 645 samples of apples. Average 
samples have run from 5 to 10 pounds of fruit. This season 427 
samples have been tested already. 

The apples come from a number of states including Illinois, 
Indiana, Kansas, Michigan, Minnesota, Missouri, Ohio, and Wisconsin. 
Each week 40 samples come in from two states. 

Here's the process the 3 -pies gc through from the tire 
they're bought in retail stores to the tins they're checked in the 
laboratory, '.'hen they are bought, a record is made of the cost, 
variety, grade and type of store. 



Apple Study to Help Homemakers--add 1 

Then the apples are sent to the university laboratory. 
ere each sample is scored on appearance and color. Next the rots, 
ruises, cuts, insect-injured spots, peel, and core are removed 
nd weighed separately. 

Part of the remainder of the sample, which is all edible 
pple, is then scored for texture and flavor of the raw apple. The 
est is made into applesauce. This is rated for consistency, tex- 
ture, color and flavor. 

Many varieties of apples have been tested. Last year the 
total was 33 > but 8 varieties made up the majority of samples. In 
general the study is being made on the more common kinds found in 
tores in the midwest. 

The study is a North-Central Regional Fruit and Vegetable 
Marketing Project. Its title is "Effect of Consumer Acceptance on 
the Marketing of Fruits and Vegetables." R. A. Kelly, of the ag- 
ricultural economics department, University of Illinois College of 






Agriculture, is directing the regional project. 

Miss Anne Johnston, of the Bureau of Human Nutrition and 
Home Economics, U.S.D.A., is working on the project. Three full- 
time workers assist her. 

********** 

Protect Children From Whooping Cough 

Whooping cough is one of the most dangerous of communicable 
infections, especially for children under 5 years of age. But they 
can usually be protected from it by immunization. 

That warning comes from Miss Elizabeth Scofield, health 
specialist, University of Illinois College of Agriculture. 

The best time for immunizing a child with injections of 
whooping cough vaccine is from 3 to 6 months of age. But the vac- 
cine can be given to any young child who hasn't had whooping cough. 

Some signs of this disease are a tight dry cough, a 
slight fever, and similar signs of a cold. The cough grows steadily 
worse as the disease reaches it height. If a child shows such symp- 
toms, call a doctor at once. 
NJMtlk 12/28/48 ********** 



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FOR RELEASE WEEK OP JANUARY 3, 19^9 
Women's Features Set for Farm-Home Week 

For women who want the latest Information- -on better family 
living, home equipment, and housing development- -Farm and Home Week 
at the University of Illinois College of Agriculture Is the answer. 

Set for January 31 through February 3, this week of special 
activity is planned to give women of the state an outstanding program 
of speakers and activities. 

Dr. Pauline Park Wilson, dean of the school of home economics 
at the University of Georgia, is to speak. Her topic will be "Can 
We Strengthen Family Life?" 

New household equipment will be discussed by Miss Louisan 
Mamer, R.E.A. Of interest to most homemakers will be a session on 
"Making Housework Easier." H. T. Amrine, Purdue University, is to be 
the speaker on this topic. 

Housing developments will be covered In two sessions—one 
on farm house plans and how to adapt them, one on ways to make the 
outside of homes more attractive. K. H. Hinchcliff and Henry Gil- 
bert are the speakers. Both are on the staff of the University of 
Cllinois College of Agriculture. 

Parents will want to hear Miss Margueritte Briggs discuss, 

'Looking at the Next Generation." Miss Briggs is family relations 

specialist at the university. Suggestions for improving schools 

nil be made in a talk by Willard B. Spalding, dean of the College 

>f Education. 

fJM:lk -30- rt0f ^ ois 

•2/28/48 u^JJw* 



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:RSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE • EXTENSION SERVICE 




FOR RELEASE WEEK OP JANUARY 10, 19^9 
Forecast Family Living Outlook for ' k9 

Prospects are bright in 19^9 for Mr. and Mrs. Consumer-- 
that is, if they are careful shoppers—because there will be some 
good buys in consumer items, especially home furnishings, electrical 
squipment and clothing. 

Home economics specialists at the University of Illinois 
College of Agriculture say the over-all forecast is that there will 
oe a good supply of high-quality merchandise and that living costs 
generally will be slightly lower. Even though housing costs may not 
lecline so much as some other items, families will be able to get 
Sood-quality building materials to make home improvements. 

Here are specific trends that are predicted in supplies and 
Drices of consumer goods: 

IN HOUSE BUILDING MATERIALS, the rise in costs has slowed 
ip to some extent. However, there's no indication of a general de- 
fine in prices in the near future. More materials may be available, 
md the supply of kitchen sinks and most bathroom fixtures should 
>e large enough to meet the demand. 

IN HOUSEHOLD EQUIPMENT, supplies will be adequate. Prices 
)f electric refrigerators, vacuum cleaners and washing machines may 






II 



jvoreca st Family Living Outlook for '49--add 1 

>e lower. Some manufacturers and dealers may cut prices in order to 
'educe stocks. Limited supplies of steel, however, will hold down 
jroduction of large household appliances. 

STOCKS OP M03T HOME FURNISHINGS are well above those of 
he years immediately preceding the war. There may be some better 
mys on the market than there were in 19^8 . The quality of furniture 
s generally excellent. Table tops are being mar-proofed, and up- 
lolstering fabrics are being given flame and moth-proof finishes. 

FOOD PRICES are not expected to be much lower, so the 

'amily garden and other home-grown food can still be a help to the 

'amily budget. There will be price declines in some foods; the cost 

f meat is expected to go down in the fall of 19^9 as supplies in- 

rease. Supplies of most foods will be about the same as in 19^8. 

CLOTHING PRICES are likely to stay high, so home sewing 
an still be a money-saver. But this winter careful shoppers may 
ind some good buys in mark-down sales. Prices of cotton clothing 
ill tend to go down. On the other hand, wool used for clothing is 
igher than it was a year ago. 

********** 

ectional Furniture- -Buy for Movability 

There's good reason for the wide popularity of sectional 
urniture. It can fit into many places around a home, and it's easy 
o move. 

Miss Marion Kaeser, home furnishings specialist at the Uni- 
ersity of Illinois College of Agriculture, recommends this versatile 
ype of furniture especially for the family that is likely to be 
oving. Miss Kaeser points out that the two or three pieces which 
ake up a sectional davenport can also serve as comfortable uphol- 
tered chairs when used separately. 

It's usually a good idea to buy sectional furniture that's 
II one color. Then it makes a good-looking set whether the pieces 
fe used together or separately. 

Miss Kaeser recommends that pieces of sectional furniture 

2 fitted with some device to hold them together when they are to be 

3ed in a group. The handy man around the house can drill a hole in 

ie bottom of each piece. Then he can drill corresponding holes in 

long board and screw the pieces of furniture to the board with a 

3*ew and bolt. 

jM.-n, ********** 

'5/49 



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FOR RELEASE WEEK OF JANUARY 10, 19^9 
Report Cards for Parents—Grade Yourself 

parent, how would you rate? It will pay to take time to grade your- 
self. 

I Miss Marguerltte Briggs, family relations specialist at 
e University of Illinois College of Agriculture, offers some sug- 
gestions to help Moms and Dads do better at this hard job of being 
jarents. The best rule to go by always is to let each one in the 
'amily know that he's loved and wanted. 

Showing children you love them is hard to do sometimes 
rhen they disobey. But tell the youngster you love him, although 
'ou do not like what he did. Be frim so that he will know you mean 
hat you're saying. But keep as calm as possible when you explain 
•hy you don't like what he did. 

Here's an example of how to handle the situation when 
bhnny misbehaves. If he is writing on the wall with a pencil, tell 
ln--in a firm tone of voice--to stop. When you've both had time 
o calm down, take him on your lap and explain that the wall won't 
ook so pretty if he marks on it. Then give him some substitute, 
erhaps some colorful paper, to draw on. 

Sometimes, of course, even the best of parents loses his 
einper or makes a mistake. Don't waste time feeling guilty about 
t. If your child knows he's loved, he'll overlook a lot of mis- 
akes. 

When things do go wrong, correct the error if possible, 
hen forget it. No one is helped by being constantly reminded of 
is mistakes or by being nagged. 

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JM:lk 

/5/49 



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•RSITY OF ILLINOIS 



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COLLEGE OF AGRICULTURE • EXTENSION SERVICE 




FOR RELEASE WEEK OF JANUARY 17, 19^9 
Potatoes --What Size Do You Like 



If you would like to buy potatoes that are all one size, 
you'll be glad to know that growers are checking into the possibili- 
ties of selling potatoes that way. 

A consumer survey on size preference of potatoes is being 
made. R. A. Kelly, of the Agricultural Economics Department at the 
University of Illinois College of Agriculture, explains that 12 mid- 
west states, including Illinois, are cooperating on this project. 

The work was started about 1 1/2 years ago. 

Surveys have been made in Chicago grocery stores to see 
whether homemakers prefer to buy potatoes sorted into small, medium 
and large sizes, and how much they will pay for each size. Results 
so far have shown that consumers prefer medium- size potatoes and 
will pay more for them than for small or large ones. But not enough 
figures are in to give final results. 

Another question being checked is just what size consumers 
think small, medium and large potatoes are. 

Kelly says that if consumers show a strong enough prefer- 
ence for buying "sized" potatoes, then it will pay growers to sort 
potatoes by size before marketing them. 



********** 



Onions Pep Up Winter Meals 



The currently plentiful supply of onions gives you a chance 
to put new zest into winter meals with this full-of-flavor vegetable. 

Food specialists at the University of Illinois College of 
Agriculture suggest orange-onion salad for a tasty combination. To 
make it, arrange three slices of orange on a lettuce leaf and top 
with a thin slice of onion. This is a good time to serve that old 
favorite dish of liver and onions, also, say the specialists. 

NJM*lk ********** 

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FOR RELEASE WEEK OP JANUARY 17, 1949 
!lean Up the Sewing Machine 

One of the best "treatments" you can give the sewing ma- 
hine you use Is a thorough cleaning with a common cleaning fluid-- 
kerosene or carbon tetrachloride. 

Agricultural engineers at the University of Illinois Col- 
lege of Agriculture recommend the following method to put your machine 
in smooth running condition. Of course you will follow the instruc- 
tion book, that came with your machine. 

First, remove the thread, needle, presser foot, shuttle, 
bed slide (over shuttle), throat plate (below presser foot), and 
plate (if there is one on left end of machine arm), and the arm 
plate (on back side of machine arm). 

Now, with a small hairpin or brush, remove lint from around 
the feed dog and lower mechanisms. 

For the cleaning, fill a pint-size oil can with fluid. Of 
course, you'll do this cleaning job in a well-ventilated room away 
from heat. Squirt liberal amounts of fluid into all holes, bearings, 
and places for oil. Then tilt the machine head back and do the same 
on the underside. 

Finish up by dipping a small brush into cleaning fluid and 
going over parts of the machine head with the brush. Wipe the ma- 
chine dry with a cloth, and allow it to stand with the head turned 
back for 1/2 hour. This will help to evaporate the cleaning fluid 
so that the bearings will be ready for oiling. 

The oiling job requires a good grade of sewing machine oil-- 
a general-purpose lubricant will not do. Place a few drops of oil 
in each oil hole and at each point where two metal surfaces rub to- 
gether. Then wipe away excess oil. Replace all parts carefully, 
and stitch on some waste material to absorb excess oil from around 
the needle. 

The book, "SEWING MACHINE ADJUSTMENT AND CARE," gives 
specific instructions for cleaning and adjusting a machine. Send 
for a free copy from the University of Illinois College of Agricul- 
ture , Urbana . 



********** 

WM:lk 
1/11/49 






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FOR RELEASE WEEK OF JANUARY 17, 19^9 
lave Christmas All Year 



Even though the decorations and trimmings are down, you 
an still have Christmas 365 days a year at your house. 

Want to know how to keep that feeling of good cheer? Miss 
rgueritte Briggs, family relations specialist with the University 
f Illinois College of Agriculture, believes it can he done. 

Mi3s Briggs says Christmas is a happy time because people 
ccentuate the positive. Everyone is so busy trying to think of 
ays to make other people happy that it puts worry and trouble on 
he run. That's why so many families feel that Christmas time is 
e high point of the year. 

Keep happiness and harmony in your family by concentrating 
n kindness, Miss Briggs suggests. Every day try to think of things 
you can say or do to make it a brighter day for other folks in the 
family . 

The spirit will spread, Miss Briggs says. When the young- 
sters hear Mom or Dad suggest helping the neighbors on some project, 
then Johnny and Sue are more likely to help their playmates when a 
situation comes up. 

WM:lk -30- 

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Tteats 



ERSITY OF ILLINOIS COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP JANUARY 24, 19^9 
U. of I. Girls Tell Career Choices 




Home is the center of Interest for today's girl, just as 
it was for her mother. That show3 up In the career choices of a 
large group of girls at the University of Illinois. 

Of 125 students taking a class in "Introduction to Home 
Economics," the plans for future jobs pretty well covered the careers 
which tie directly to the home. The range included teaching, exten- 
sion work as county home advisers, apparel design, merchandising, 
interior decoration, writing and radio work, dietetics, child devel- 
opment, commercial foods work, textiles and clothing, equipment and 
social service work. Of course a "home of my own" was most often 
mentioned as the final goal. 

In this class, students heard the "experience" stories of 
home economists who are working in the different fields. In that 
way they got a "real-life" picture of just what each job includes. 

When it came to naming their own choices, the girls showed 
a number of interests. 

Home economics teaching won a good many votes. Several 
reasons for attraction to the schoolroom were listed by the girls. 
Among them were the many openings, good pay, chances for advancement, 
and long vacations for additional training. 






; 



U. of I. Girls Tell Career Choices--2 

One student wrote, "The teacher of home economics has a 
wider opportunity for teaching a better way of life than any other 
teacher because she is expected to indirectly encourage a student's 
desire for a better and more abundant life." 

Interior decoration was the preference of several students 
One would-be decorator wrote, "There's a great future ahead for in- 
terior decorators because of the tremendous increase in building of 
homes since the war." 

Several girls hope to be buyers of clothing for department 
stores. They see both advantages and disadvantages to their choice. 
On the credit side, they listed, "many chances to meet new people, 
travel to large cities, and something different every day." On the 
other hand, "it may take a long time to arrive and you are under a 
physical and sometimes a mental strain." 

Careers in dietetics are attracting a number of girls for 
such reasons as an interest in foods and the many opportunities 
available in various types of hospitals and sanitariums. They look 
forward to having "a regular salary coming in, a place to live, a 
good profession, and good companionship." 

County extension work as home advisers was the choice of 
several girls. Their liking for a wide variety of work with a num- 
ber of different age groups helped them make this choice. 



********** 



NJMrlk 
1/19/49 



FOR RELEASE WEEK OP JANUARY 24, 1949 
Be "On Guard" for Cancer 

One of our nation's worst death-dealers is cancer. Early 
diagnosis and treatment are important in reducing this toll. 

Miss Elizabeth Scofield, health specialist at the Uni- 
versity of Illinois College of Agriculture, explains that everyone 
needs to be on the alert, because this disease may occur at any age. 
People who are 45 years of age or older should be especially careful; 
more than 90 percent of the cases in Illinois occur in that age 
group. Many cases can be cured if discovered early enough and 
treated properly without delay. 

Miss Scofield says that doctors stress certain danger sig- 
nals which should be heeded. These include a painless lump or thick- 
ening, especially in the breast, lip or tongue; any irregular bleed- 
ing or discharge from the body; a sore that doesn't heal--especially 
about the tongue or mouth; persistent indigestion; or change in 
the color or size of a mole or birthmark. 

When any one of these symptoms does occur, see your family 
ioctor at once. He may refer you to one of the cancer diagnostic 
ilinics in the state. These centers have been established at var- 
ious hospitals in each area of the state through the Division of 
dancer Control, Illinois Department of Public Health. You may ob- 
:ain information about the clinics by writing to the Department of 
5 ublic Health at Springfield. 



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•/19/49 



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FOR RELEASE WEEK OP JANUARY 2k, 1949 
Shampoo Upholstered Furniture 

Thorough shampooing is a fine clean-up treatment for up- 
holstered furniture if the fabric cover is color-fast. Home manage- 
ment specialists at the University of Illinois College of Agriculture 
recommend this treatment. 

First you'll need to make up a batch of soap jelly to use 
for the shampooing. Here's the recipe: Pour 1 cup of hot water 
over 2 cups of mild soap flakes, and beat to a jelly with a rotary 
beater. 

Now test the fabrics to make sure it will not change color, 
felce the test on a spot that won't show. This is the way to do it: 
Dip a sponge or cloth in lukewarm water and wring it out dry; then 
iip it into the soap jelly. Rub the soap jelly on the spot. Remove 
the lather by rinsing the spot with a cloth or a sponge wrung dry out 
of clear lukewarm water. 

If the color is not affected by the soap jelly, proceed 

fith the shampooing. Do only a small area at a time, applying the 

jelly to the fabric and rinsing thoroughly. Take care not to dampen 

ihe stuffing in the furniture. 

********** 

'reamed Eggs--Tasty, Economy Dish 

With eggs at the top of the plentiful list, menu-wise home- 

nakers are making a dinner feature of creamed hard-cooked eggs. Food 

specialists at the University of Illinois College of Agriculture rec- 
ommend these proportions for this tasty dish: 3 hard-cooked eggs 
iut up and added to 1 cup of medium cream sauce. This will serve 
Aree people. Pour the sauce over crisp toast triangles. A few green 
?eas or chopped red pimiento dresses up this dish. 

WM*lk ********** 

L/19/49 






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enncJkmg 



news 



ERSITY OF ILLINOIS COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP JANUARY 31, 19^9 




Oven-Roasted Beef Rate3 High In Study 






Ways of roasting beef have been under study. The results 
~ive oven-roasted beef a slightly higher rating for palatablity than 
roast beef cooked in a pressure saucepan. 

This study was made in the food research laboratory of the 
Department of Home Economics, University of Illinois College of 
Agriculture. 

Top-round beef roasts were used for the study. Each roast 
■weighed about 5 pounds and was 2 1/2 inches thick. Part of the meat 
ras roasted at 325° F. in the oven, and part of it was cooked at 
15 pounds' pressure (250° F.) in the pressure saucepan. 

Mrs. Ruth Keys Clark, of the laboratory staff, did the re- 
search, and she reports that the oven-roasted meat rated slightly 
ligher than the meat cooked in the pressure saucepan. In every case, 
:he oven roasts seemed less dry to the five judges scoring the meat, 
feat cooked in the pressure saucepan lost more of its moisture in 
;he form of drippings . 

On the point of tenderness, the meat rated equally when 
;ooked by either method. A comparison of total cooking time showed 



Oven-Roasted Beef Rates High In Study--2 

that the meat cooked in the pressure saucepan required only 1 hour. 

That was one-third as long as it took to oven-roast the same-size 

cuts of meat. 

Tests were also made on how much of two B-vitamins--thia- 
raine and riboflavin--were retained in the meat. The pressure -cooked 
meat retained more thiamine than did the meat roasted in the oven. 
However , about the same amount of riboflavin was present in the meat 
after cooking by either method. 

Brownness was another point studied. Oven roasting pro- 
duced a browner product. But Mrs. Clark says it's easy to brown 
meat cooked in the pressure saucepan. Take it from the saucepan as 
soon as it's cooked and put it into a hot oven or under the broiler 
for a few minutes. 

Mrs. Clark recommends that the pressure saucepan be used 
for cuts of meat that require water for cooking. For the more ten- 
der meat cuts, which give good results with dry heat, it's better to 
cook them the usual ways--by broiling or roasting. 



Buying Work Shirts--Check Quality 

If you're buying work shirts for the men in your family 
this season, look for strong, firmly woven fabric that has been 
pre shrunk. 

Miss Pern Carl, clothing specialist at the University of 
Illinois College of Agriculture, says you'll find the information 
about shrinkage on the label or marked on the shirt. Unless the 
fabric has been preshrunk, your husband may have a poor-fitting 
3hirt after the first laundering. 

Miss Carl lists several other earmarks of a good-wearing 
shirt. If you're buying a colored shirt, read the label to find out 
ibout color permanence. It should be fast to light, washing, and 
perspiration. 

Look for close, even stitching along the seams. Short 
3titches make strong seams. Some work shirts have triple-stitched 
seams; these will take lots of hard wear. Also look for good, firm 
Juttonholes. 

It's most important to get the right size, too. If a 
3hirt fits properly, it will wear longer than if it is too small, 
;ausing a strain on fabric. 

Of course you know the size your husband or son wears. 
3ut if he's gained weight lately, better check his size again. To 
?et the neck size, place a tape measure snugly around his neck where 
:he collar usually rests. For the sleeve length, measure from the 
Prominent bone at the back of the neck to the wrist bone, with the 
irm held straight out from the side. 

UM:lk -30- 



FOR RELEASE WEEK OP JANUARY 31, 19^9 

Choose Refrigerator That's Big Enough 

"How big should it be?" is one of the first questions a 
family should ask when shopping for a refrigerator. For the aver- 
age family of four, the 7-cubic foot box is the smallest satisfactory 
size. 

Miss Gladys Ward, home management specialist, University 
Illinois College of Agriculture, points out that if you get a 
size even larger than you think you'll need, it probably will not be 
too big. - Miss Ward explains that the "right size" depends on a num- 
ber of characteristics about your family: how many of you there are, 
low much company you have, how much food you usually store, and how 
Dften you market. 

Refrigerator sizes range from 3 to 12 cubic-feet of food- 
:orage space. Miss Ward suggests that a family of two will gener- 
ally find a 6-cubic foot refrigerator satisfactory. You can figure 
the size for a larger family by adding an extra cubic foot for 
5very two additional people. 

Another thing to think about is where you're going to put 

;his piece of equipment. The place should be big enough to leave 

tir space around the refrigerator; that's important for economical 

deration. Allow from 6 to 13 inches of space above the box and from 

•■ to 5 inches at the back. 

There should also be some space on each side of the re- 
'rigerator. To allow for this and for convenience, plan to put the 
>ox next to a base cabinet or work counter. That leaves plenty of 
'>ide space around the upper part of the refrigerator. And the work 
'-ounter is a handy place to set things that you're taking out of the 
>ox. 

fJM:lk -30- 

•/26/49 



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news 



ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP FEBRUARY 7, 19^9 



fee Rack When Pressure-Cooking Meat 

When you're cooking meat in a pressure saucepan, put in on 
, rack that holds it above the water- -unless you're making stew. 

Meat cooked this way is more palatable than meat that is 
ouching the water in the pressure saucepan. That's the report of 
irs. Ruth Keys Clark who has been doing research on cooking meat 
.nder pressure. Mrs. Clark is on the staff of the foods research 



. 



aboratory, University of Illinois College of Agriculture. 

It's also important to have the rack high enough so water 
oesn't cover it and touch the meat. If the meat is in water during 
ressure cooking, it will taste like meat that has been stewed or 
oiled. 

To get the best results when cooking roasts under pressure, 
easure the liquid carefully according to recipe directions. The 
mount of water needed is small, Mrs. Clark explains. For the 5-pound 
eef top round roasts used in the studies in this laboratory, it took 
nly 2 tablespoons of water. 

JM:lk 
/2/49 






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FOR RELEASE WEEK OP FEBRUARY 7, 1949 



Start to Plan Bathroom for '49 

Better supplies of most bathroom fixtures are predicted 
for 1949 so you can start making plans on paper if you've been hoping 
to put in a bathroom. 

Miss Gladys Ward, home management specialist, University 
Df Illinois College of Agriculture, advises you to start thinking of 
the arrangements for the bathroom right now. After the spring work 
Ls done, it will be a good time to make this home improvement and 
rou should allow yourself as long as possible for pre-planning. 

First decide where and how big the bathroom will be. In a 
>ne-story house, of course, it's best to have it near bedrooms and 
>pening off a hallway. For a two-story house, when you can have only 
»ne bathroom, you will want to decide whether it will be more conven- 
ent for all the family on the first or second floor. 

In any case, it will be most convenient to have the bath- 
oom opening off a hallway instead of from the living room or some 
ther room. Miss Ward points out that sometimes when the kitchen 
d joins a long hallway, one end of the hallway can be made into a 
onvenient bathroom. Then it may be entered from the kitchen. 

Miss Ward stresses that the size of the bathroom has a lot 
o do with how satisfactory it is. The minimum size is 5 by 7 feet. 

When you have the location and size all set, you're ready 
3 decide where fixtures will go. Miss Ward suggests that you make 
2aled cardboard cutouts of fixtures, using an inch to represent a 
3ot. Or you can make them actual size. Arrange the cutouts on a 
fawn floor plan of the bathroom or on the actual floor space where 
ie bathroom will be. Then you can see which arrangement will be most 
onvenient. Where possible, the most economical arrangement is to 
ive the plumbing located on one wall . 

Here are common measurements for fixtures to help you in 
iking cutouts: Tub 48 inches square, or 30 by 54 or 60 inches; water 
^oset and space in front 30 by 48 inches; lavatory and space in front 
) by 44 inches, shower stall 36 inches square. 

I'M: Ik 2/2/49 #***#***#* 



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FOR RELEASE WEEK OP FEBRUARY 7, 19^9 

Lunchbox--Put in Warm Food for Cold Days 

Youngsters' eyes light up when they find a thermos of hot 
jocoa or hot soup in lunch boxes on these days when temperatures go 
iown low. 

Miss Grace Armstrong, foods and nutrition specialist, Uni- 
/ersity of Illinois College of Agriculture, recommends that you in- 
clude something hot in lunch boxes every day this winter and vary it 
is often as possible. 

It's hard to beat flavorsome cocoa for a "warmer-upper" bev- 
erage. But for a change you might try well seasoned hot tomato juice. 
[t's especially tasty with cheese and meat sandwiches. 

When you think of the hearty kind of soups that are good for 
.unch boxes, of course you think of rich vegetable soup. Add a bit 
)f chopped or diced meat to the blander soups. Then they'll have more 
'.ppeal for youngsters and rate higher for food value. Miss Armstrong 
suggests that thin, round slices of frankfurter or diced ham are good 
.n either potato soup or split pea soup. 



How Time to Be a "Real Dad " 

Take time to be a "real Dad" to your children or they'll be 
rown up before you know it. 

Miss Margueritte Briggs offers this advice for fathers. Miss 
riggs is family relations specialist at the University of Illinois 
ollege of Agriculture and she says that too often a father postpones 
njoying his children until it's too late. Children need the companion- 
hip of both father and mother during babyhood and the preschool years 
s well as later on. 

Almost any dad can find a little time each evening to play 
r talk with his youngsters. And the whole family will have a lot 
ore fun when some time is spent in just enjoying each other. 

If you can't find time for your children now, you're likely 
o find even less time as the years go by. And your children may learn 
o make friends with other people outside the family; then you have 
issed the opportunity to know your own youngsters. 

JM:lk *#####*■**# 

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FOR RELEASE WEEK OP FEBRUARY 14, 19^9 



Help Child Keep "Healthy" Teeth 

Have your youngsters follow these three steps for keeping 
"healthy" teeth: Eat fewer sweets, brush their teeth after eating, 
and have their teeth treated with sodium fluoride. 

Miss Elizabeth Scofield, health specialist at the Univer- 
sity of Illinois College of Agriculture, makes the following sugges- 
tions for carrying out this three-point program. They are recom- 
mended by Dr. R. G. Kesel, University of Illinois College of 
Dentistry. 

One good way to curb your youngster's sweet tooth is to 
have foods that aren't sweet on hand for between-meal snacks. Some 
good ones are popcorn and nuts. 

To get the most benefit out of tooth-brushing, train the 
little folks to do it right after eating. Miss Scofield advises you 
to make it a family habit for each one to brush his teeth after each 
meal. Children should be learning to brush their teeth when they 
are 2 1/2 or 3 years old. 

Miss Scofield explains that the sodium fluoride treatment 
helps because it makes the tooth enamel les3 soluble in acid. This 
treatment is given by a dentist. The best times for treatment vary 
with each child, but generally it is done periodically around the 
ages three, seven, ten, and thirteen. The use of sodium fluoride 
can cut down the amount of tooth decay, but it does not prevent it 
completely. 

* # * * 



^heese Sauce Dresses Up Many Pi she s 






Cheese sauce is a delightful addition to many vegetable 
lishes, and the currently plentiful cheese supply makes it a timely 
aenu feature. Mrs. Pearl Janssen of the home economics staff, Uni- 
versity of Illinois College of Agriculture, recommends making cheese 
sauce this way: Mix together 1/5 cup milk and 1/2 pound grated 
Jheese. Cook in the top of a double boiler over boiling water, stir- 
ring constantly until cheese is melted. Serve the sauce hot, pouring 
-t over green beans or other vegetables. 

: fJM:ml * * * * 

J-9-49 



FOR RELEASE WEEK OP FEBRUARY 14, 19^9 

Freeze Meat for High Quality 

As butchering gets under way, insure your frozen meat sup- 
ply by properly preparing and packaging the cuts to go into the 
freezer locker. 

Sleeter Bull, meats specialist at the University of Illi- 
nois College of Agriculture, says it's most important to promptly 
chill butchered meat to below 40° F. Then cut the meat as soon as 
possible, separating steaks from roasts, pot roasts from stew meat 
and from meat that should be ground. 

When meat is ready to package, wrap it in the amounts you 
will want to cook at one time. Because meat tends to dry out in 
freezing, take extra care to wrap it so that it won't become dry. 
Use moisture-vapor-reslstant materials for the wrapping. Some of 
these are locker paper, cellophane used with a paper overwrap, and 
aluminum foil. 

It helps to shape the meat first so that it will be as com- 
pact as possible. Trim away as much bone as possible. Even the 
bone on steaks and chops should be trimmed so that there will be no 
rough edges to puncture the wrapping. 

As you wrap the meat, pull the wrapper tight to eliminate 
ill air-pockets between the meat and the wrapping. Bring the two 
3dges of the paper together, folding them down against the meat with 
i tight fold, just as the druggist wraps a package. Seal the seams 
fith tape. 

Immediately after wrapping, freeze the meat at zero temper- 
iture or lower. Put in only a limited amount of meat at one time so 
:hat the freezer will not warm up. It may take from 8 to 12 hours to 
'reeze meat thoroughly. 

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Ttems 



ERSITY OF ILLINOIS COLLEGE OF AGRICULTURE • EXTENSION SERVICE 







FOR RELEASE WEEK OP FEBRUARY 21, 19^9 



Put Freezer In Utility Room or Pantry 

Either a large pantry or a utility room will make a good 
place to put a home freezer so long as the room is near the kitchen 
and is cool. 

Frank Andrew, agricultural engineering specialist at the 
Jniversity of Illinois College of Agriculture, says that the kitchen 
Is a fine location from the convenience standpoint. But the kitchen 
Ls often the warmest room in the house, and a freezer operates most 
sconomically in a cool room. 

Another good location to consider for a freezer is the 
casement. It should be cool and dry if the freezer is put there. 

Andrew warns that some freezers should not be put on the 
jack porch in winter. The temperature around the motor and compres- 
sor may get so low that the lubrication system in the unit will fail. 

)l3hwashing--Make Job Easier 



Soaking dirty dishes as you prepare a meal makes it easier 
:o wash them later, but sometimes it's a question of whether to 
soak them in hot or cold water. Here's some help on that from home 
lanagement specialists at the University of Illinois College of Ag- 
riculture. 

Hot water is best for soaking "sugary" and greasy dishes. 
)f course it helps to wipe off as much grease as possible with a 
>aper towel beforo pouring hot water into the utensil. Cold -water 
should be used for soaking dishes that held starchy food--cream 
sauce, mashed potatoes., etc. And lukewarm water is best for soaking 
tishes that contained protein food--eggs, cheese, etc. 



FOR RELEASE WEEK OP FEBRUARY 21, 19^9 

}et Acquainted With Plastic Curtains 

If you're looking for moderate-priced curtains that are 
colorful and especially easy to take care of, get acquainted with 
she plastic varieties. 

There's much to choose from in this line, which ranges 
"rom plastic kitchen curtains to handsome plastic draperies. But 
liss Marion Kaeser, home furnishings specialist at the University 
)f Illinois College of Agriculture, points out that plastics used 
Ln curtains differ greatly. Therefore it pays to find out as much 
is possible about how to use and care for a particular kind before 
myinc it. 

Some plastics are both mildew-proof and fire-proof. It's 
idvisable to get curtains that are mildew-proof for windows over the 
ritchen sink or in the bathroom where they're likely to be wet. 
*nd if you're buying curtains for the kitchen, try to get the non- 
lammable kind. 

Other desirable qualities are resistance to cracking and 

ieeling. And you can buy curtains and draperies that are sunfast, 

hich means more lasting color. 

You'll find that most plastic fabrics are waterproof and 
ashable . Washing is simply a matter of sponging them off with a 
loth dipped in lukewarm suds. The suds should be rinsed off com- 
letely with a cloth dipped in clear lukewarm water. Another way 
3 to swish the curtains around in lukewarm sudsy water and rinse 
hem. This is especially good for removing heavy soil. Then thor- 
ughly dry the curtains by wiping them with a cloth. 

T1 , , ■***#*•***♦* 

JM:lk 

/15/49 






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FOR RELEASE WEEK OP FEBRUARY 21, 1949 

?ry "Chee3e Dish of the Week " 

A "Cheese Dish of the Week": That's one menu feature that 
:an't be beat for hitting the spot at mealtime and keeping your food 
:osts reasonable. 

And this week make it CHEESE CHILALY . It's a melt-in-your- 
louth main dish that is good for lunch or dinner. Mrs. Pearl Jans- 
en of the Department of Home Economics, University of Illinois Col- 
ege of Agriculture, says you'll like the combination of flavors in 
t. 

CHEESE CHILALY 

1 tablespoon butter 3/4 pound grated cheese 

2 tablespoons chopped Few grains cayenne or 
green pepper pepper 

1 1/2 teaspoons grated onion 2 tablespoons milk 
1/2 cup canned tomato pulp 1 egg, slightly beaten 
3/4 teaspoon salt 

Melt butter; add onion and pepper: cook slowly 5 minutes. 

id the drained tomatoes and cook 5 minutes. Stir in the grated 

aeese, salt and cayenne; cook over hot water until cheese melts. 

tir a little of this hot mixture into the egg and milk; add this to 

le hot cheese mixture. Serve on rusks or on crisp toast or crack- 






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When this cheese combination is cooled, it makes a tasty 
indwich filling. 

rM« lk ************ 

15/49 






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Tteats 



•RSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OF FEBRUARY 28, 19*S 




Cleaning Cupboard Makes Work Easier 

A well-organized cleaning cabinet can speed up housework, 
and now is a good time to get it equipped before your extra spring 
tasks start piling up. 

If you don't have a special closet for cleaning supplies, 
see what the possibilities are for buying one or for having the 
man of the house build it. Miss Gladys Ward, home management spe- 
cialist at the University of Illinois College of Agriculture . recom- 
mends that the closet be roomy. Suggested measurements are 7 feet 
high, 4 feet wide, and 2 or 2 1/2 feet deep. 

Inside the closet, it will be handy to nave 2 or 3 shelves. 
Place them against one side. Have one or two shrives at the top for 
sleaning supplies, cloths, etc. And a deeper shelf near the bottom 
of the closet will be useful for storing the cleaning pail. 

Leave ample space in the closet for storing big pieces cf 
lent, such as the vacuum cleaner and the sweeper. There will 
oe room for them if one side of the closet is left free of shelves. 

For hanging up brooms and long-handled mops, it's conven- 
ient to have some screw hooks near the top of the closet. Put these 
looks on the voider side of a high shelf or at the top of the clcset 
ilong one side or at the back. Also put some hocks on the ir.siie 
3f the door to hang brushes where they'll be accessible. 

Paint the inside of the closet with a coat of white enamel. 
tt will make it easy to clean. 



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V23A9 



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FOR RELEASE WEEK OP FEBRUARY 28, 19^9 



Spring Suits Look Feminine, Sophisticated 

Mrs. and Miss America will wear suits that look feminine 
Ln a sophisticated way this spring. 

Miss Doris Brockway, of the Home Economics Department, 
Jniversity of Illinois College of Agriculture, has looked over the 
spring styles and picked out several features for shoppers to note: 
iighlights in suit jackets are beautifully detailed pockets, collars 
md seam construction. Skirts are slightly straighter and shorter, 
lere are some other features of interest: 

JACKETS: The choice ranges from the semi tailored to the 
'lared boxy style that can be worn belted or unbelted. Contrast 
.s often emphasized in jacket collars and cuffs by use of different 
;olors or different fabrics, particularly in three-piece suits. Fre - - 
luently stripes or checks are contrasted with solid colors. 

Collars of the roll or shawl variety, cut as part of the 
jacket, are popular. Cuffs appear on many jackets, tying in with the 
:ye-catching detail on collars. Miss Brockway points out that some 
;hree-quarter sleeves are being shown. These may be worn with long- 
er gloves for a covered-up effect. 

THREE-PIECE SUITS: The suit ensemble will be seen more 
>ften this spring. A suit and coat may be matched or may stress con- 
trast in color. Contrast between suits and coats also shows up in 
ise of checks, stripes, and plaids. 

COATS; Women who favor full-length coats will find what 
bey want this spring. The fitted redingote style is appearing in 
;reater numbers also. 

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JM:lk 
/23/49 



FOR RELEASE WEEK OP FEBRUARY 28, 19^9 



Plentiful Foods --Three In One Dish 

Eggs, cheese and canned peas are all plentiful food3 right 
low. And you can combine them in a tempting combination dish that 
-rill turn lunch or supper into something special. 

Mrs. Pearl Janssen of the Home Economics Department, Uni- 
/ersity of Illinois College of Agriculture, says this dish is quick 
ind easy to fix. And it looks pretty as a picture when it's ready 
;o go to the table . 

RICE, EGG, AND CREESE PLATTER 

1 cup rice 3/^ teaspoon salt 

6 tablespoons butter, 1/2 cup diced cheese 

melted 6 eggs 

1 cup cooked canned peas, Parsley 

drained 

Cook rice in boiling salted water until done. Drain. Mix 

:he rice, melted butter, salt, peas, and the cheese thoroughly. Of 

lourse cooked fresh or frozen peas may be used instead of canned peas. 

Spread on buttered ovenproof platter or pie plate. Make small wells 

.n the rice; drop an egg into each and bake until eggs are set and 

■heese is melted. Or set the platter under a moderate broiler flame 

-o cook the eggs and melt the cheese. 

Garnish with sprigs of parsley and thin slices of stuffed 
'lives if desired. 

[ang P ictures at Eye Level 

r 

You'll get more enjoyment from the pictures that decorate 
our home if they are hung at eye level. Home furnishings specialists 
■t the University of Illinois College of Agriculture point out that 
■ picture which is hung above eye level is too hard to see. 

|[JM:lk -30- 

/23A9 



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•RSITY OF ILLINOIS COLLEGE OF AGRICULTURE • EXTENSION SERVICE 

FOR RELEASE WEEK OP MARCH 7, 19^9 

flew Rayons Are Washable, Crease-Resistant 

There's good news for home sewers in rayon materials this 
spring. Many rayons --shantungs, gabardines, and butcher linens--are 
cashable and are finished so that they're crease resistant. 

To make sure that material has both these qualities, read 
the label en the bolt. That's the advice of Miss Dorothy Durrell, on 
the staff of the Home Economics Department, University of Illinois 
College of Agriculture. And Miss Durrell suggests that if the cloth 
isn't labeled, it's a good idea to ask the salesperson about it. Of 
30-urse, the sooner you buy material, the better your chances will be 
Df getting just what you want. 

More good news is that this is the season of many colors, 
teyon butcher linen is coming out in about 30 different colors. And 
It will be in three weights, ranging from heavy suit-weight to a light 
/eight for use in dresses. 

Shantungs and broadcloths are available in plain pastel col- 
ors and in a variety of prints. Some of the prints are "South Sea 
Esland" designs adapted from batik and tapa cloth patterns. 

Gabardines which are lighter weight than usual will be on 
the market. These are finer than rayon gabardine has been in the past, 
ind they are firm. 

When it comes to washing and ironing the new rayons, special 
;are should be taken. All rayons are weakened by wetting, so they 
3hould be handled gently in washing. And a low heat is generally 
Jest for ironing them. 

MM* Ik ********** 

3/2/49 



FOR RELEASE WEEK OF MARCH 7, 1949 

4-H Girls Set Records In '48 

Illinois 4-H girls, who are being recognized during national 
4-H Club week from March 5 to 13, set new records for themselves in 
1948, including a record all-time-high membership of 25,503- 

Hundreds of good-looking dresses and other garments were 
produced by these girls, more than 50 percent of whom were enrolled 
in clothing projects. In their club work, the 4-H'ers learned about 
fabrics, becoming fashions, and good sewing methods. 

Food was another popular phase of club work. More than a 
third of the girls were enrolled in this project. They learned both 
jooking methods and nutrition through studying such subjects as "Use 
tf Fruits and Vegetables," "Cookies," "Dairy Foods," and "Outdoor 
teals.' 1 

More than a thousand girls also had experience in interior 
lecorating. They worked on room improvement projects, and flower 
irrangement was another popular phase of this project. 

How old are these energetic, industrious 4-H girls? Their 
iges range from 10 to 21 years. The majority are from 10 to 16 years 
)ld. And the biggest age group is the 12-year-olds with 4,678 members. 

The average number of 4-H home economics clubs in each II- 

.inois county is 19. 

About one in every five of the 4-H girls spent some time at 
amp last year. And 13 of them were selected to attend National Club 
! ongress in Chicago in December. Two girl 4-H'ers have been chosen 
■o go to the National Club Camp in June; it's held in Washington, D.C. 

Guiding and instructing the girls were 4,230 leaders. Most 
f these women are rural and small town homemakers. Many are former 
-H members themselves. 



JM:lk -30- 

/2/49 



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FOR RELEASE WEEK OP MARCH 7, 19^9 

Decorate With Mirrors 

Mirrors do double duty when you use them for decoration 
.n living room, dining room or almost anywhere in the house. But 
;here are some tricks to hanging them for the best effect. 

A mirror should never be hung so high that you can't look 
.nto it. That's the first decorating rule to follow in using mirrors, 
iccording to Miss Dorothy Iwig and Mis3 Mary McKee, home furnishings 
ipecialists at the University of Illinois College of Agriculture. 

The best height for hanging a mirror depends to a certain 
ixtent on where it's being used. But generally a good height is at 
ye-level for the average person standing in front of it. 

When hanging a mirror in the living room or dining room, 
'.otice whether people seated in the room will have to look into it. 
it's better to put the mirror higher where they will not be faced 
y it. 

Mirrors may be used unframed. If you are planning to use 

frame, choose one that goes with the furnishings in the room. It 

an be a dark finish to go with dark-finished furniture, or it may be 

ainted a color to match painted furniture. 

********** 



heese-Tomato Sauce Has High Flavor-Value 

Cheese-Tomato Sauce has high flavor-value, and it furnishes 
quickly prepared main dish when poured over crisp toast triangles 
p over a macaroni loaf. Mrs. Pearl Jans sen, of the home economics 
apartment, University of Illinois College of Agriculture, recommends 
his sauce. Make it by stirring 2 cups of grated cheese (about 1/2 
3und) into a can of condensed tomato soup which has been heated, 
tir mixture over low heat or put it in a double boiler over boiling 
ater; heat until cheese i3 melted. 

JM:lk 3/2/^9 ********** 





ERSITY OF ILLINOIS COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OF MARCH 14, 19^9 



ake Your Choice In Cottons 

You're in for a treat when you shop for cottons this spring 
ecause there's a wide selection ranging from the newer cotton moire 
o such standby s as gingham and chambray. 

Even among the lower priced cottons, you will find that the 
uality is good. Miss Dorothy Durrell of the Home Economics De part- 
ant, University of Illinois College of Agriculture, has looked over 
tie new cottons and reports these trends. 

Among "dressy" materials is the cotton moire, which has a 
pecial finish to give it stiffness and the water-marked appearance 
rpical of moire. When buying it, check to find out whether the 
Lnish is permanent so that the material can be washed. 

There is cotton voile on the market which has been preshrunk 
id has a crush-resistant finish. Generally this finish is permanent 
) that it will not wash out. Miss Durrell says there are a number 
* pretty prints in the sheer fabric. 

One of the newer cottons is a plisse crepe. It has a honey - 
>mb pattern that looks a little like a waffle-weave fabric. This 
terial is washable, and the design will not press out.' 

New widths for materials are another trend showing up this 
■ason. Many cottons are 42 inches wide instead of the customary 35 
A 36 inches. Miss Durrell points out that wider material allows 
me sewers to make full skirts without having to piece them. 



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FOR RELEASE WEEK OP MARCH 14, 19^9 

Hot Water Pays In Work Saved 

Hot water pays for itself in convenience, and you'll find 
it's well worth the cost to put in a water heater. Try to install it 
this spring if you're doing any work on your home water system. 

Before you consider what kind of heater to buy, figure how 
much hot water your family will use. Miss Gladys Ward, home manage- 
ment specialist at the University of Illinois College of Agriculture, 
3ays the best sized heater for any family depends on a number of 
points. First, consider the size of the family, present and future. 

The capacity of heaters ranges from about 10 gallons to 
ibout 80 gallons. Most families need one that is from 50- to 80- 
?allon capacity. The right size for your family also depends on other 
factors, such as how often and how much laundry is done and how much 
rater is needed for baths. And if you plan later to put in an auto- 
matic washer or a dishwasher, you'll be wise to make sure the heater 
rill supply enough hot water for them. 

Water-heater types include gas, electric and oil models, 
^nd they are both automatic and nonautomatic. It's worth the extra 
lost to have an automatic heater, as it has numerous advantages on 
.ts side. It furnishes a constant supply of hot water and keeps the 
•ater at the heat you prefer. 

The construction of the heater is important in determining 
ow satisfactory it will be. Of course a durable tank that is well 
nsulated is a basic requirement. And it's important to buy a heater 
ade by an established manufacturer and to buy from a local dealer who 

an service it when necessary. 

JMtml -0- 

/B/49 



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FOR RELEASE WEEK OP MARCH 14, 1949 



Jse Mixes for Quicker Meal3 

With a batch of cake mix on the kitchen shelf, you can whip 
:p a fancy dessert for dinner even after a day of gardening or an 
ifternoon at club. 

A number of new mix recipes have been developed in the 
tome Economics Department at the University of Illinois College of 
agriculture. Mrs. Pearl Janssen, who worked on developing this 
?ecipe, says that the white cake mix can be used for many tempting 
lesserts. 

WHITE CAKE MIX 

8 cups (4 1/2 quarts) sifted cake 11 tablespoons (1 1/2 cups plus 
flour 3 tablespoons) double-acting 

.2 cups (3 quarts) sugar baking pcvder 

3 tablespoons salt 4 cups (2 pounds) hydrogenated 

fat 

Sift flour, sugar, baking powder and salt together. Cut 
'at into dry ingredients with a pastry blender or an electric mixer 
ntil particles are like coarse corn meal. Store in a covered con- 
ainer in a cool place. Makes 8 two-layer cakes or loaf cakes. 

WHITE LAYER OR LOAF CAKE 

cups minus 2 tablespoons cake mix 1 teaspoon vanilla 

cup milk 1/4 teaspoon almond flavoring 
/2 cup unbeaten egg whites (about 4 (optional) 
whites) 

Measure cake mix by lightly filling cups. Place in bowl, 
dd flavoring to milk. Add 3/4 cup milk to dry ingredients. Mix 
ith electric mixer on medium speed, or beat with a spoon for 2 min- 
tes. Scrape batter from sides and bottom of bowl. Add remaining 
ilk and the egg whites. Continue mixing for 2 more minutes. Again 
srape sides and bottom of bowl. Put into baking pans. Bake at 315°^- 
or about 20 to 30 minutes for layers and 45 to 60 minutes for a loaf. 
ake until cake springs back when lightly touched. 

********** 
IM:ml 
/8/49 









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tSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OF MARCH 21, 19^9 




U. of I. to Have Restaurant Management Course 



Training for men and women in restaurant management is to 
be given at the University of Illinois, starting with this fall se- 
mester. 

The 4-year curriculum has been approved by the university's 
3oard of Trustees. The course is to be administered by the College 
Df Agriculture under direct supervision of the Home Economics Depart- 
nent. Miss Evelyn Smith, associate professor of Institution Manage- 
nent, has been appointed to head the work. 

Besides preparing for restaurant management work, students 
nay take this course plus elective classes to prepare for allied 
i'ields. They can take training to be purchasing agents, kitchen 
equipment specialists, or food inspectors. 

The new program has been developed at the request of the 
'estaurant industry in Illinois. Miss Smith explains that restaurant 
lanagement is a recognized profession today. Managers need to be 
trained in scientific, technological, and economic aspects of food 
lanagement. To date most of the trained personnel in food production 
md food service have been women trained in home economics. Most of 
•he managers have been men, either owners or employees. They recog- 
dze the need for more information on food service and management. 

Several students have already started training for work in 
'estaurant management. And a number of inquiries have been received 
bout the course. 

The first 2 years will be devoted largely to basic and gen- 
ral subjects. In the junior and senior years, specific courses in 
ome economics and commerce are to be studied. In addition to the 
-year course, it is hoped that short courses and consultant services 
hroughout the state can be developed in the future. 



JM:lk 
/15/49 



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FOR RELEASE WEEK OP MARCH 21, 19^9 

Researcher Studies Cupboards 

Mother Hubbard's cupboards may have been bare, but cup- 
)oards in modern kitchens often contain too much. Research has been 
lone to see how they can be arranged and used to better advantage. 
Miss Helen McCullough, on the staff of the Department of 
[ome Economics, University of Illinois College of Agriculture, made 
;his study. Factory-built cupboards and cabinets were used to deter- 
line how much kitchen storage space is needed by an urban family. 

The study showed that storing items where they are first 
ised is one of the most important factors in making the best use of 
itchen cabinets. In general, utensils and food are stored at one 
f four places--the range center, the sink center, the mix center, 
nd the serve center. 

At the mix center, where ingredients are combined and food 
repared, there should be storage space for such utensils as mixing 
owls and spoons. Here also go such foods as sugar, flour and short- 
nlng. 

At the range, storage space is needed for skillets, lids 
ad such implements as stirring spoons and a potato masher. Foods to 
3 stored here included canned vegetables and those used with boiling 






u 



iter, such as coffee. 

For jobs done at the sink, dishwashing supplies and some 
3ods and utensils are stored at this center. Among the foods are 
lose which need soaking or washing. The coffee pot, double boiler, 
id saucepans are stored here also. Items to be stored at the serve 
mter include trays, the toaster, and ready-to-eat foods. 

To obtain a copy of the circular, CABINET SPACE FOR THE 
[TCHEN, write to Small Homes Council, University of Illinois, Urbana . 
Jsidents of Illinois may receive single copies free until June 1. 

Wrlk -^0- 

'15/49 



FOR RELEASE WEEK OP MARCH 21, 1949 



lave Jars Ready for Canning 



Check over your supply of jars and lids for canning now. 
Then you'll know that they are In good condition and that you have 
plenty for the day when spring produce is ready for canning. 

Miss Grace Armstrong, foods and nutrition specialist, 
diversity of Illinois College of Agriculture, warns against using 
lefective jars and lids. They may prevent the airtight seal that's 
lecessary for successful canning. 

Miss Armstrong says that any jars or lids with cracks, chips 
»r dents should be discarded. Also discard a lid with a porcelain 
ining if it is cracked, broken or loose. If this type of lid has 
ven a slight dent at the seal edge, discard it. 

annm* r^lltii P °^ *£ C ?°! k is rUbber rln & 3 if ? ou use them in 
nS S Cv, General] -y it's best to get all new ones. If you bought 
ore rubber rings than you needed last year and have unused ones left 

y ?old?ng m ?hem? e ^ if "** * re in S °° d condition - Test ^ rings 

********** 

heck Quality When Buying Cottons 

isy t^t/Jf.K Sh ???^ ng for cotton g00ds > y° u can «ake two 
Lh.1S SC ? du ^ abillt y a nd quality. Miss Dorothy Durrell 
n.?S i? Economics Department, University of Illinois College of 
m nlt ^ Ve > su SS ests th ese tests: First hold material up to thl 
ght and notice whether it is closely and evenly woven a close 
ave usually indicates that the material is strong. ?hen feel the 

erial is vovefn^ " ±3 ™°° th ' Smoothness Indicates that the 
serial is woven of strong thread made of long cotton fibers. 

W:lk **#*.x.*# ## * 

'15/49 






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TIMS 



•RSITY OF ILLINOIS 






COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP MARCH 28, 19^9 




'an Find Slenderizing Styles This Spring 






With slenderizing styles on the market this spring, the 
omen who's figure is on the "plumpish" side can find a good selec- 
ion of becoming clothes. The popular long, plain skirts, V- 
ecklines, and redingotes are all to her advantage. 

Miss Fern Carl, clothing specialist at the University of 
llinois College of Agriculture, reminds us that long lines usually 
ive a slenderizing effect. Lines that cut across the figure tend 
o give a broader look. For example, a stout woman will find a one- 
iece dress is more becoming than a skirt and blouse. 

Here are some points for choosing a slenderizing dress: one 

lat opens down the front—all the way or just to the waistline--is 

specially good because this line divides the broadness of the figure. 
- V-neckline and narrow collar, such as the fashionable roll or shawl 
ollar, are usually becoming. To be avoided is a round neckline or 
Jllar. 

For a becoming skirt, the plump person will be wise to look 

)r one that is plain and neither too full nor too tight. Drapery on 

ie skirt front is suitable if it gives a long line instead of cutting 

line across the figure. Miss Carl warns against skirts with hip in- 

srest--pleats, pockets, gathers, or peplums. Back interest, such as 

bow, is not becoming either. 

Clothes for the larger woman may be just as pretty and f em- 
etine as those for the small woman. For example, lacy dickies and 
3'etty jabots are fine for stout women if they give added length in- 
;ead of width. Long necklaces and pearls are generally becoming too. 

IK: lie ********** 

'23/49 



FOR RELEASE WEEK OP MARCH 28, 19^9 

■lass Sees Results of Poor Diets 

The Importance of eatlng--and eating the right foods--is 
elng demonstrated In a laboratory of the Home Economics Department 
t the University of Illinois. 

Students working in this laboratory are feeding special 
lets to animals in order to see how vital a correct diet Is to the 
ody. Results are striking: Chickens that do not get vitamin K show 
his deficiency in their blood; it will not clot. Rats that eat only 

small amount of protein are small and underdeveloped. They will 
ot eat the vitamins that are put out for them. 

Through this work on nutrition problems, students can put 
nto practice what they have learned in class. Miss Beulah McKey, 
f the nutrition research laboratory, explains that each girl chooses 
ne nutrient to study. She uses two sets of animals. Part are fed 
correct diet; these rats are known as the positive control. Part 
re fed a diet lacking in one nutrient. From the two sets of animals, 
he class sees what a difference the lack or the presence of one es- 
ential part of the diet can make in the body. 

While carrying on her experiment, each girl makes frequent 
ssts of the condition of the animals she is using. Weights are re- 
orded each class period. Blood samples are taken and bone tests 
ade. Charts showing the growth of animals are kept also. Then each 
tudy is written up by the student with a summary of the results. 






ass Sees Results of Poor Dlet3--2 

When the poorly fed animals have reached a certain stage, 
ne are given the food needed to cure them. Others are autopsied 
? wider evidence of malnutrition. After the animals are brought 
;k to normal condition, they may be used for other experiments. 
One of the most dramatic studies is being made on black 
:s. After being fed a diet lacking in pantothenic acid, one of the 
ritamins, these rats begin to get gray hair. Students see that 
.s is one factor that is definitely concerned with gray hair in 
;s. The application to human nutrition has not been demonstrated. 
Another study being made on rats this semester shows the 

ue of vitamin D in the diet. This vitamin is important for sound 
le structure. Absence cf it in human diets may lead to rickets. 

vitamin D is removed from the diet of the rat, it will not develop 
kets; there must also be an imbalance in calcium-phosphorus ratio 

the rat's diet. Then the bones of rats show zones of calcium rare- 

tion similar to that which occurs in human rickets. Students ob- 

■ve rickets in various stages of severity and watch the changes during 

ling. 

********** 

Week to Honor Home Advisers 

Illinois home advisers, the women who carry on home econom- 
extension work to help homemakers in counties throughout the state, 
1 be honored during the week of May 1 to 7. Those are the dates 
National Home Demonstration Week. 

At present Illinois has 88 home advisers. And there is an 
anized program of home economics educational work in 99 of the 102 
ntie3 in the state. This program offers women information on foods 
nutrition, clothing, home management, health, child development, 
training of youth. 

:lw -30- 

3A9 









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COOPERATIVE EXTENSION WORK IN AGRICULTURE 
AND HOME ECONOMICS 

STATE OF ILLINOIS 



i;ge of Agriculture, University of Illinois Extension Service in Agriculture 

I ited States Department of Agriculture, ,, , -- ., ^i _ and Home Economics 

Cooperating March 23, 19^9 Urbana, Illinois 



Dear Editor: 

We regret very much that an error occurred in a white cake 
mix recipe story sent to you for release the week of March 14. If 
you used this story in your paper, we would appreciate your running 
the following correction: 

Correction for White Cake Mix Recipe 

In our (date) issue, we published a 

story on a recipe for a White Cake Mix developed at the 
University of Illinois. Our attention has been called 
to an error in the recipe as it was released by the 
university. The mix recipe called for 11 tablespoons 
of baking powder but incorrectly stated that this would 
be 1 l/2 cups plus 3 tablespoons. Actually 11 table- 
spoons is l/2 cup plus 3 tablespoons, and that is the 
right amount to be used in the recipe. Readers who 
saved this recipe will want to make this correction in 
it. 

Very truly yours, 



--^^^Tt^^u 



<-\Toan Miller 
df Assistant Extension Editor 



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tSITY OF ILLINOIS • COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP APRIL k, 1949 



ighlight Navy With Accessories 



If your basic spring costume is navy blue--and many are 
s season—you'll find colorful accessories galore to highlight it. 

Miss Ritta Whitesel, on the clothing staff of the Home Eco- 
omics Department, University of Illinois College of Agriculture, says 
hat the keynote to smart dressing is choosing clothes and accessories 
hat form complete ensembles. And when you select accessories, the 
est way to get an attractive combination is to try everything on 
ogether before you buy. Miss Whitesel warns against "buying before 
rying . " 

Some currently popular colors that go well with navy are 

■ 

he golds and the warm beige, honey, or wheat tones. An attractive 

ombination would be a navy suit with a beige hat and gloves, a 
ornflower blue corsage, navy shoes and bag, and mist-blue hoisery. 
iss Whitesel says this ensemble would be especially attractive on 

brunette. 

All-navy with a touch of white is always smart looking. And 
or something more colorful, you might choose a red, white and blue 
ombination. A red hat, polka dot scarf in blue and white, white 
loves, and navy shoes and bag could be used together. 

American beauty is another high color that is lovely with 
ivy. A shorty coat of this red Is a good choice for a navy suit. 
or a navy blue and beige combination, one touch of orange red can 
urn the trick to complete an eye-catching outfit. 
JM: lw **•*■*##***•>'• 

/30A9 



FOR RELEASE WEEK OP APRIL 4, 19^9 

Students Vote for Pood Variety 

It takes variety and some food that sticks to the ribs to 
aake a satisfactory meal, as family menu-planners know. Students in 
lietetics at the University of Illinois have found out how true this 
Ls from eating lunches that didn't measure up to these standards. 

f After eating these special lunches, the students were 
ongly in favor of variety meals, reports Miss Harriet Bar to, who 
:eaches the class. Miss Barto is associate professor of dietetics 
In the Home Economics Department, University of Illinois College of 
lgriculture. 

All of the students ate about the same amount of food from 
;he standpoint of calories, the menus averaging 700 calories. That's 
.bout one-third of the daily calory requirement for women, and the 
jtverage allowance for lunch. 

The girls ate three types of menus. One group had nothing 
>ut liquids --such as milk, ice cream and thick soups. Although these 
tudents felt well filled, immediately after eating, they were hungry 
gain in an hour or so. The reason? Liquids are quickly digested 

nd soon leave a person with that "empty feeling." 

Another group ate "one -dish" luncheons. Each dish included 
s many ingredients as desired, but all were combined into one mix- 
ure, such as tuna -potato-chip casseroles and scalloped ham and po- 
atoes. Each girl chose a food-combination she especially liked. The., 
tudents found this type of meal-, too monotonous, although they felt 
ell filled after eating. 

Part of the students ate "low-fat" luncheons. Even though 
he menus included a large quantity of food, the girls felt hungry 
gain in midafternoon. Lack of fat was a chief cause of the hungry 
eeling. Fat "sticks to the ribs" because it is slow to digest. These 
enus were largely made up of protein and carbohydrate foods. 

JMrlw -30- 

/30/49 



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FOR RELEASE WEEK OP APRIL 4, 19^9 

an Accurately for Good Results 

Check the accuracy of the gage on your pressure canner to 
ake sure that foods canned this summer are of the best quality and 
ill not spoil. 

Because all vegetables except tomatoes and pickled beets 
ust be processed in a steam pressure canner, this equipment should 
e in perfect condition. Miss Prances Cook, foods and nutrition spe- 
ialist at the University of Illinois College of Agriculture, reports 
tiat gages frequently register inaccurately. 

To test a dial-faced or slide type gage, have it checked 

?ainst a master gage. There is usually someone in every county who 

in do this testing job--the county home adviser, a home service agent 

t a store that sells canning equipment. 

#**»*#**■** 

lying Bath Towels--Check Underweave 

When you buy bath towels, naturally you want them to wear 
>!ll. One way to check wearing quality is to see whether the foun- 
ition fabric is closely woven and firm. 

Home furnishings specialists at the University of Illinois 
•liege of Agriculture say that a close underweave is a good sign of 
■^ability. And to find out how good a towel will be for drying pur- 
ees, look closely at the loops. Good pile loops are soft, fairly 
:.ose together, and not too tightly twisted. 

The length of the loops is important too. A length of about 
.e-eighth inch seems most desirable. Although longer loops add to 
e drying power, they are likely to catch and pull out easily. 

1 M: lw *****#•*#** 

30/49 




ERSITY OF ILLINOIS COLLEGE OF AGRICULTURE • EXTENSION SERVICE 







FOR RELEASE WEEK OP APRIL 11, 19^9 



reserve Top-Quality Asparagus 

The first asparagus on the market Is usually fresh and ten- 
5v, so it's good for canning and freezing. 

Asparagus is one vegetable that's better when frozen than 
anned. Miss Grace Armstrong, foods and nutrition specialist at the 
aiversity of Illinois College of Agriculture, explains that canned 
sparagus doesn't hold its shape so well as the frozen product. She 
^commends this method for freezing: 

First, carefully wash and trim the stalks, discarding the 
id parts. Also discard the tough stalks. Then cut stalks either 
lto lengths to fit the cartons or into 1-inch lengths. 

Blanching is the next step, and it's important for keeping 

)lor, flavor, and food value. Weigh out 1 pound of asparagus. Put 

; into a wire basket or sieve, and lower it into a kettle containing 

uarts of boiling water. Cover the kettle and hold the asparagus- in 

ie water for 3 minutes, counting the time from the moment it is put 

i. Usually the water will not boil again. 

Hext remove it from the hot water and put the basket or 

eve into a container of cold water. Hold the container under run- 

ng cold water to cool the vegetable quickly. Or use several con- 



'reserve Top -Quality Asparagus - -2 

;ainers of cold water, transfering the asparagus as each container 
;ets slightly warm. 

As soon as the asparagus is cool, drain it and pack into con- 
tainers. Rectangular cartons with cellophane bags inside are satis- 
'actory. Seal and freeze immediately. 

To can asparagus, use a steam pressure cooker. Wash stalks 
arefully; cut them into long pieces the right length to fit upright 
n jar, or cut into short lengths. Prepare the long pieces this way: 
le them into bundles and place upright in a kettle with boiling 
ater to cover the lower part of stalks. Cover tightly. Boil 3 min- 
tes. Pack hot into containers, removing string as asparagus slips 
nto container. Add ^ teaspoon salt to each pint. Cover with fresh 
oiling water. Process at 10 pounds' pressure; pint jars take 25 min- 
tes, quart jars 55 minutes, and No. 2 and 2.\ cans 20 minutes. 



If asparagus is cut into short pieces, cover with boiling 
ater and boil 3 minutes. Pack hot into containers. Add salt as 
lrected and cover with boiling water. Process as above. 



***#*##*** 



pring-Clean Linoleum Floors 

Give a bit of special attention to cleaning and waxing lin- 
leum floors and they will wear better. Waxing prevents stains from 
inking into the covering and protects it against marks. 

Linoleum can be cleaned best with a soft cloth or mop wrung 
py out of warm, soapy water. Miss Gladys Ward, home management spe- 
Lalist at the University of Illinois College of Agriculture, advises 
ashing only a small part of the floor at a time. And it pays to use 
iter sparingly, because too much water may loosen seams and cause 
Lnoleum to buckle. Always rinse the floor with a cloth or mop wrung 
TT out of clear warm water. 

When the floor is thoroughly dry, apply either paste or 
Lquid wax. Use it according to directions on the container. 

Miss Ward says two thin coats of wax are preferable to one 
3avy coat. Let each coat dry thoroughly before applying the next. 

FM: jd 
'6/49 






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FOR RELEASE WEEK OP APRIL 11, 19^9 

'lant Flowering Trees Nov 

If you're going to plant a flowering tree or two this spring, 
ow is the time to do it. 

H. W. Gilbert, landscape gardening specialist, University 
f Illinois College of Agriculture, says such trees should be planted 
j the middle of April or soon afterwards. They can be planted a 
ittle later than that in northern Illinois. But if you happen to miss 
he best planting season this spring, you'll have another chance in 
he fall. 

Some flowering trees that do well in Illinois are the red- 
ad, serviceberry , crabapple, saucer magnolia, and flowering dogwood. 
'.ie dogwood thrives best In the southern two- thirds of the state. 
pst of these trees bloom before or during May. 

If you want a tree that blooms later, you might get a 
plden rain tree or a Scholar tree. The latter is also called a Jap- 
uese Pagoda tree. These types usually bloom in June. 

When redbud trees are to be grown in the northern part of 
he state, it's best to get a northern strain. Otherwise they may 

bt do well in that climate. 

Gilbert points out that there are many kinds of crabapple 
1, ees. The different types grow from 8 to 40 feet tall. They also 
\.ry in color of blossoms and foliage, and the fruit varies from 1/2 
h 2 inches in size. 

Before selecting a crabapple tree it's wise to decide where 
^d how you want to use it. Then you'll be satisfied with the color 
-d height. You may choose a Bechtold variety of native crab or an 
Viatic or Siberian strain. The two latter types are more disease re- 
l.stant. 

Crabapple varieties include the Arnold, Eastern, flowering, 
id-fruited Chinese pear leaf, purple, Sargent, Chinese flowering, 
Id Zumi. 

|M:lw -30- 

^6/49 




:RSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP APRIL l8, 19^ 

ry New Flavoring Products 

Some of the newer flavoring products on the market will 
ut new taste-value into everyday foods--as an experimental foods 
lass found out in the home economics department of the University 
f Illinois. 

One seasoning that improves the flavor of vegetables and 
:mps, these students found, is the substance known as technically 
nno-sodium-glutamate. It is in a crystalline form and is sold under 
ommercial names. By itself it Is primarily a salty and sweet flavor. 

Mrs. Pearl Janssen, who teaches the class, reports that the 
:;udents particularly liked this substance for seasoning soups, grav- 
es, and vegetables. Mrs. Janssen is on the staff of the home econ- 
'aics department. 

Liquid herbs were also tried and tasted in various combina- 
'.ons. One combination that was generally liked was liquid mint in 
PUit juices. Liquid tarragon, rosemary, garlic, thyme, and marjoram 
'?re also tried. Students found that these increased the flavorful - 
tiss of such things as tomato juice, soups, and gravies. 

********** 

^ring Relish Plate Is Colorful, Tasty 



A tempting relish plate of orange carrot sticks, green 
^lery curls and cabbage wedges should be featured in many of your 
[! als these days. Food specialists at the University of Illinois 
('liege of Agriculture point out that all of these vegetables are 
l.entiful. And you will find them delightfully crisp for crunching 
- mealtime. 

********** 

'M: df 



FOR RELEASE WEEK OP APRIL 18, 19^9 

grange Cupboards for Convenience 

Some narrow, shallow, or half shelves in cupboards can make 
rour kitchen-work easier because you won't have to unstack or reach 
jehind dishes or packages to get something you need. 

Miss Gladys Ward, home management specialist, University 
)f Illinois College of Agriculture, suggests that you study cupboards 
is you clean them this spring to see whether shelves can be improved 
;o fit the supplies you store on them. Sometimes you can put in 
dditional half -shelves for cups, saucers, and small packages. Or 
ou may put vertical partitions between two shelves in a cupboard; 
hese can be used for file-storage of cake, pie, and muffin pans. 

First decide exactly what items are to be stored in each 
upboard. It's important to keep them in the cupboard nearest the 
lace where they are used. For example, staple foods and mixing 
tensils should be stored in the cupboard over the counter where you 
ix foods. Bulky foods like flour and sugar may be stored in bins 
P drawers below this work counter, especially when the family uses 
arge amounts. 

After you've decided where to store items, measure the 

9ight of things that are to go into each cupboard. Then group those 

lat are of similar height, and plan shelves to fit them. For instance, 

3U can put small packages of spice on narrow shelves made to fit them. 

3tep-up" shelves may be purchased or made at home to fit into one of 

ie regualr deep shelves in cupboards. 

Other shelves may be installed to fit taller items, such as 
Lxing bowls. And others can be planned for medium-height items, such 
Is baking powder cans . 

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Hjdf 



FOR RELEASE WEEK OP APRIL 18, 19^9 

.did Wardrobe on Basic Costume 

In the spring feminine fancy turns to thoughts of clothes, 
.nd the basic costume is the best place to start planning if you want 
o be well dressed. 

That's Rule No. 1 to follow, according to Miss Rita Whitesel, 
ho is on the clothing staff of the home economics department, Uni- 
ersity of Illinois. 

When you are shopping for a basic costume, style and color 
re two most important considerations. For a lasting style, choose 
basic suit or dress that is simple. That means getting one that 
as no high- style features, such as exaggerated sleeves, pockets or 
rimming. Miss Whitesel says a soft dressmaker suit is usually a 
ood choice. And the three-piece suits in stores this spring have 
any advantages, too. 

Of course the color you choose depends on what complements 
our natural coloring. The basic colors are the neutral one3--black, 
rown, gray, navy blue. You've probably found which of these is best 

(or you. If not, try them and find out. 
After you have your basic costume, you won't have to worry 
sout its being monotonous. The neutral color will serve as a back- 
round for many bright colors. You can choose different sets of 
icessories to highlight it. 

The secret of making the most of a basic costume is to 
^rmonize all the things that go with it. When you shop for accesso- 
Les, try on everything together before you decide on your choice. 
ien you'll be sure of being pleased with the picture you see in 
>ur mirror. 

********** 

TM:df 



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emakmg 




news 



i-RSITY OF ILLINOIS COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP APRIL 25, 19^9 



lome Economics Program Reaches 35-Year Mark 

During National Home Demonstration Week, May 1 to 7, a 
program of education "for better homemaking" is being recognized in 

Illinois. It's the home economics extension program which has been 
growing rapidly for the past 35 years. 

Under this program women study almost every phaso of home- 
making and family living. They work with 93 home advisers who serve 
every county in Illinois. 

Each home adviser has a degree in home economics, 3 to 5 
years of experience in this field of work, and first-hand experience 
of rural life. She has the cooperation of the home bureau organi- 
zation in her county and the cooperation of the Extension Service in 
Agriculture and Home Economics, University of Illinois College of 
Agriculture . 

The home adviser and women in the county work together in 
planning the group programs each year. They select projects that 
fill help answer current problems of homemakers. 

Assisting the home adviser in bringing the latest informa- 
tion to homemakers are the home economics extension specialists at 
:he University of Illinois. They work in foods and nutrition, cloth- 
ing, home furnishings, child development, health education, home 
oanagement, and home accounts. The state leader of home economics 
extension is Mrs. Kathryn Van Aken Burns. 



********** 



WM: jd 






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FOR RELEASE WEEK OF APRIL 25, 19^9 

Vanilla Ice Cream 13 Under Study 

"I'll take vanilla." That's probably the most popular 
order for ice cream, but a group of home economics students at the 
University of Illinois are finding there's a difference in vanillas. 

These girls have been testing ice cream flavored with dif- 
ferent vanillas to see which flavoring they prefer. Then their rat- 
ings are turned over to a commercial flavoring association which is 
trying to find out how consumers like various vanilla flavors. This 
national association will use the findings in setting up standards 
for a good vanilla to put In ice cream. 

All of the students are taking a foods course in which 
they study quality standards in commercial food products. Mrs. Glenna 
Lamkin, on the staff of the Home Economics Department, is in charge 
3f this class study. She points out that the ice cream testing ties 
Ln with the group's other studies of food products. 

Since this work started last fall, the students have tested 
+ different sets of ice cream. In doing the testing, each girl 
:asted three or four different samples of ice cream. These were 
'lavored with different grades of vanilla. Each sample contained 
exactly the same amount of flavoring except that there was an un- 
favored sample in some of the tests. 

The students scored the samples by number to show which 
;hey considered most desirable and which least desirable. They judged 
;he flavor on its Intensity and quality. 



I 






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Vanilla Ice Cream Is Under Study — 2 

Results showed that the preferences varied widely. Some 
of the students preferred ice cream flavored with high-grade vanilla 
made from fresh whole beans. Others liked that flavored with vanilla 
made from pieces of beans. 

E. F. Strunk, on the staff of the Dairy Technology Divi- 
sion, is in charge of setting up this study at the university. He 
explains that three different groups are helping with the judging 
here--the home economics student group, a collegiate group made up 
of staff members in dairy technology, and a commercial group made 
up of local ice cream manufacturers. 

Pour other universities are participating in this project. 
The combined results of all the studies will be used by the national 
association in setting up flavoring standards. 

********** 



Footwear Is Fancy Free 

Colored shoes are one of the biggest features in footwear 
this spring. If you're getting a pair, choose a bag that matches to 
keep harmony in your wardrobe. 

That's the advice of Miss Ritta Whitesel, on the clothing 
staff of the Home Economics Department, University of Illinois College 
of Agriculture. She emphasizes the fact that it's important to have 
all parts of an ensemble go together if you want to look smartly 
iressed. And you can make colored shoes harmonize with an outfit 
by matching them with other accessories. 

When you buy new shoes, be sure to find out how to clean 
ind take care of them. This is especially important when you select 
Jolored shoes, because they'll probably require special care. 



1JM: jd 



********** 



FOR RELEASE WEEK OP APRIL 25, 19^9 
(Hold for northern Illinois until 
strawberries are available) 



>tock Up on Strawberries 



Take advantage of the strawberry season by freezing a good 
upply while they ' re plentiful . 

Miss Grace Armstrong, foods and nutrition specialist, 
University of Illinois College of Agriculture, advises you to select 
firm, ripe berries for freezing. And, if possible, select a variety 
that's been found good for freezing. These Include Blakemore, Cat- 
skill, Dorsett, Redheart, Chesapeake, Fairfax, and Premier. Here is 
the method to follow: 

Washv cap, and drain the berries. Then slice or crush the 
berries or you may prefer to leave them whole . To prepare the sliced 
I or crushed berries for packaging, mix 1 cup sugar with 5 cups of the 
fruit. 

To prepare the whole berries, put them into cartons and 
cover immediately with a 40-percent sugar sirup. Make this sirup by 
1 mixing sugar and water in the proportions of 1 cup sugar to l£ cups 
water. Stir the sirup until all sugar is dissolved. You may heat 
the mixture to dissolve it more quickly, but be sure to cool It be- 
fore using. 

When you put fruit prepared either way into containers, 
leave room at the top of the package to allow for the contents to 
expand during freezing. Leave £ inch of space In a pint container 
and ^ inch in a quart. 

As soon as a container i3 filled, seal it. Then freeze the 
berries immediately. 



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RSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP MAY 2, 1949 

. iholarships Available for U. of I. 

Several scholarships are available to students entering the 
diversity of Illinois in the fall of 1949 to study agriculture or 
■>me economics. Competitive examinations for three of these will be 
inducted in each county on the first Saturday in June. 

A student who meets eligibility requirements may apply for 
many different scholarships as he wishes. In general, he must 
:nk in the upper half of his graduating class to be eligible. 

Scholarships available are: FARMERS' INSTITUTE SCHOLAR- 
:IPS: Two of these are available each year for each county, one in 
riculture and one in home economics. Each has a value of $320 for 
e regular 4-year course. Examinations for these will be conducted 
the county superintendent of schools on June 4. 

COUNTY SCHOLARSHIPS, AND SCHOLARSHIPS FOR CHILDREN OF VET- 
[AHS OF WORLD WAR I AND WORLD WAR II: These are usable in any college 

the university. The examination for these is the same as that for 
'rmers 1 Institute Scholarships and is held at the same time and place. 

KROGER SCHOLARSHIPS: These give a student $200 for the 
•eshman year. Six scholarships are available for Illinois; they are 
be divided equally between students in agriculture and home economics 



Scholarships Available for U. of I. — 2 

These are awarded on the basis of scholastic achievements and leader- 
ship qualities. Applications may be obtained from the University of 
Cllinois College of Agriculture, Urbana; these should be completed 
>y July 1. 

SEARS ROEBUCK SCHOLARSHIPS: These are for freshman students 
mtering the College of Agriculture. They are awarded on the basis of 
financial need, high school scholarship, and other records. The pay- 
lent is $200 for the freshman year and there is the possibility of 
m extension through the sophomore and junior years for outstanding 
students. Applications may be obtained from the University of Illinois 
lollege of Agriculture, Urbana, and should be completed by July 1. 
fo examination is required. 

Anyone wishing further information about scholarships can 

nquire at the office of the county home adviser, farm adviser, or 

ounty superintendent of schools. 

********** 

JM: jd 



FOR RELEASE WEEK OP MAY 2, 19^9 

3sh washer — Recommended for Big Family 

An electric dishwasher can be a worthwhile Investment in 
;onvenience, especially for a large family or one in which there are 
everal small children. 

Home management specialist, Miss Gladys Ward, of the Uni- 
ersity of Illinois College of Agriculture, points out that the first 
ost is relatively high, but it quickly pays off in time and energy 
aved. And a dishwasher may not cost too much more than a cabinet 
Ink in case you're considering buying one of these. 

The first requirement for operation of a dishwasher is hot 
oft water or softened hard water. Besides checking your water supply 
efore buying, also figure out where the equipment will fit into your 
itchen. Most kitchens may be arranged to include a dishwasher. 

A convenient arrangement for a single dishwasher unit is 
d place the dishwasher so there's a small work counter between it 
•id the sink. There are dishwasher- sink combinations. In considering 
le of these, be sure the sink itself will be next to the main counter 
'iere you work. 



Here are other points to check before buying: CAPACITY: 
is sure the machine will hold all the untensils you want to wash at 
ae time. 

TYPE: Some dishwashers open at the front, giving an extra 
ork surface. Others have a top opening. There also are models that 
'm be installed under a counter In the kitchen. 

OPERATION: Find out how the machine is operated, how much 
l>t water it takes, how it does the job. 



"M: jd 



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FOR RELEASE WEEK OP MAY 2, 19^9 

lust Spot3--Here' 3 Way to Remove 

Rust and grass stains — common spring problems—are best re- 
loved from white cotton, linen, or rayon with undiluted commercial 

leach or a solution of Javelle water. 

This showed up in studies made in the Home Economics Depart- 
ent, University of Illinois College of Agriculture. Miss Florence 
ing, of the department, was in charge of these studies. She stresses 
hat these methods are for white materials. Before using a remover 
n colored fabric, try it on a sample piece to see if it injures the 
Dior. 

When applying bleach, use a glass rod or slender stick, 
leap end of rod or stick in clean white cloth to make a sponge-like 
ad. Use a light dotting motion on the spot so the stain doesn't 
oread. And rub up and down with grain of material instead of using 
i circular motion. 

Always rinse out bleach quickly by dipping material into 

1 ter. Never let Javelle water remain on a stain for more than 1 

mute; it will rot material. In using any bleach, many brief appli- 

:tions are better than one long one. 

Rust on white wool fabric can usually be removed with oxalic 
'id crystals. Miss King suggests that you wrap some crystals in a 
lite cloth; shape this into a small bag about the size of the end 
: a pencil. Then moisten it and dab on stain. After a few minutes, 
nse out well. Repeat till stain is gone. 

tH: jd 



lomemcJumg 




TIMS 



RSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP MAY 9, 19^9 




Draperies Can Broaden Windows 

Windows that are awkwardly tall and narrow can be made 
graceful with draperies. 

The main thing is to emphasize cross-wise lines instead of 
up-and-down lines in decorating them. Miss Marion Kaeser, home fur- 
nishings specialist, University of Illinois College of Agriculture, 
gives some easy ways to do this. 

One method is to make draperies of material that has a cross ■ 

wise stripe or design in it. The stripes are most effective if they 

are unevenly spaced and if wide or brightly colored. 

It also helps to widen windows if curtains and draperies 
are just long enough to reach the window sill or the lower edge of the 
wood frame Generally floor-length draperies emphasize the tall effec 

Another way to give a wide effect is to have curtain rods 
as wide as the wood frame of the window. Then curtains or draperies 
can be hung to cover the wood trim. Or use rods that are even wider 
than the frame. Then hang draperies so they cover the frame and ex- 
tend outside of it. 

The swinging-type rods called cranes can be used for this 
same purpose . Place cranes so they are swung out from the window 
frame. Then draperies hung on them will extend outside the window 
frame . 



********** 



NJM: jd 






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FOR RELEASE WEEK OF MAY 9, 19^9 

Snllst for Home Fly Control 

Every homemaker must be a one-woman army this sprlng--to 
'ight the battle against flies. 

Your family's health and comfort can depend on how well the 
'ly problem is licked in your home and community. From the health 
tandpoint, flies are a real menace; they carry at least 20 human 
iseases, possibly including infantile paralysis. And everyone knows 
ow uncomfortable and annoying it is to have flies in the house. 

There are two ways to keep your home fly free- -by strict 
leanliness and by good spraying with the right fly-killer. Go to 
ork on the cleanliness job right now. And start spraying around your 
ouse in June . 

Careful garbage disposal is one way to make your home unin- 
iting to flies. H. B. Petty, insect specialist at the University of 
Llinois College of Agriculture, advises disposing of garbage twice a 
;ek. Burn it. Bury it. Or haul it away. And always keep the gar- 
ige can covered. 

Clean out garbage containers once a week. Flies breed in 
ie filth that sticks to the sides of garbage cans. After cleaning it 
it, spray the can inside and out with DDT. Spray nearby areas too. 

These simple steps can be a big help in making your home 
y-control program a success. And every homemaker who cooperates 
■11 help remove the fly menace from Illinois. 
M: jd ********** 






FOR RELEASE WEEK OF MAY 9, 19^9 

Correct Washing Keeps Nylon White 

How to keep white nylon from getting gray is a currently 
common question with so many nylon slips and other garments on the 
market. 

Correct washing is the key to preventing white things from 
turning gray. That's the advise of Miss Florence King on the clothing 
staff of the Home Economics Department, University of Illinois College 
of Agriculture. 

Plenty of sudsy lukewarm water is the first requirement for 
washing white nylon. If it is washed in too small an amount of water, 
not all the dirt will be transferred from the material to the water. 

Also use plenty of water for rinsing. Have the water luke- 
warm for this and give garments at least two rinses. 

You can use a dilute solution of commercial bleach on white 

nylon if regular washing doesn't keep it as white as you like. 

********** 

'Go Fishing" for Dinner 

"Go fishing"--at your grocery store--if you're looking for a 
5ood main course for dinner. Fish, fresh and frozen, is in good supply 
>n the market. And food specialists at the University of Illinois 
College of Agriculture point out that fish can be prepared in many 
tasty ways. 
MM: jd ********** 




RSITY OF ILLINOIS • COLLEGE OF A 



FOR RELEASE WEEK OF MAY 16, 1949 



feke Smooth Cream of Tomato Soup 



Hot cream of tomato soup la a spring luncheon favorite when 
served with sandwiches. To make sure soup is smooth, use no more to- 
oato liquid than milk and stir the tomato into the milk. 

Mrs. Pearl Janssen, of the food and nutrition staff, Univer- 
sity of Illinois College of Agriculture, stresses the importance of 
combining the soup the right way. You can use equal amounts of tomato 
md fresh milk. But don't use more tomato than milk because it is 
lore apt to curdle. 

Lin* ™ ^ en / oy i combine the ingredients, stir the tomato liquid 
juice or strained canned tomatoes into the milk. That also helm 

»o"?h resu?^ ng, n T **li b ° th t0mat ° U * Uid and milk colffS? PS 
mooth results. Or have the tomato hot and the milk cold 

ith tn mo ^°^- ma L W ^ nt t0 make a thin white sauce of th <* milk to use 
ith tomato liquid for soup. Combine as above. 

*********** 



old a Stain-Removal Session 

lulrlltfof •l??iS?. C S 1 t ? 108 3 ?f f ? f the Home ^Mp&E". 
i„ a i I J-llinoia College of Agriculture. Stain removal is a 

low job because it takes time for the removers to wSrk But bv work 
ag on several garments, you can apply remover to stain 'on one garment 
HI J, wal \ for remover to work on another. Of course i' best ?o 
ake out any stain as soon as possible after it gets on fabric. 

********** 
JM:er 



FOR RELEASE WEEK OF MAY 16, 19^9 

revent Friction Over Family Car 

To keep peace in the family over the problem of using the 
ar, talk it over once a week and decide who is going to have it when. 

By planning ahead you can make sure everyone has transpor- 
ation when he needs it. And this will prevent unpleasant feelings as 
ell as helping young people see the importance of sharing and taking 
urns . 

Miss Margueritte Brlggs, family relations specialist at the 
diversity of Illinois College of Agriculture, says discussion ses- 
:Lons are well worth the effort. Every family meets up with such com- 
nn problems as use of the car. But by talking things over, they can 
live the cooperation and fair play it takes for successful living. 

If decisions are made through family agreement, there's less 
aance of anyone feeling resentment. Otherwise a person may store up 
tisentment and is likely to express it sooner or later. Then there's 
; family crisis. 

********** 

j jLons Make the Meal 

What makes a better dinner-on-a-platter than pot roast cooked 
'th vegetables—including onions. And "boiling" onion3 are a good 
:y right now, so it's high time to feature this dish. Lee Somers, 
'getable crops specialist at the University of Illinois College of 
'riculture, points out that these yellow onions from last season are 
ireal food bargain right now. 

********** 

!M:er 



FOR RELEASE WEEK OP MAY 16, 19^9 

pray House, Say "Shoo" to Files 

Spraying is one of the best ways to say "shoo" to flies and 
Id your house of this summer nuisance. 

And spraying is a real protection for your family because 
Lies are more than a nuisance. They're a health hazard. They carry 
It least 20 human diseases Including diptheria, smallpox, typhoid fev- 
? and possibly infantile paralysis. 

The best time to start spraying is in early June. And a 
pod chemical solution to use for spraying against flies is DDT (a 25 
prcent emulsifiable concentrate diluted to 5 percent strength). 

H. B. Petty, insect specialist in the University of Illinois 
Jllege of Agriculture and Natural History Survey, outlines the follow- 
iig program to follow in spraying your home: 

First paint the screen doors and frames, window screens and 
:'ames with the DDT solution. And spray the porch ceilings with it. 
en repeat the routine once every month. This will contaminate the 
osting places of flies. 

Other places that need frequent spraying are garbage cans 

id the areas around them, and outdoor toilets. 

********** 



'M:er 



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■RSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 




FOR RELEASE WEEK OF MAY 23, 19^9 



Look for Tvo-Purpo3e Furniture 



When you invest in new furniture- -particularly cheats of 
drawers—look for pieces that will do double duty for you. 

Miss Marion Kaeser, home furnishings specialist at the 
University of Illinois College of Agriculture, reports that manu- 
facturers are putting more convenience features into furniture. If 
jrou will think ahead about how many places and how many ways you can 
ase a piece, you'll be more satisfied with the furniture you buy. 

Nowadays a chest may come fitted with a special drawer which 

pulls out to serve as a vanity or a desk. These are useful if you're 

Jrowded for space and can't have separate pieces to serve various 

purposes. 

If you buy a chest of drawers in a harmonizing style and 
rood, it may be used in living room, dining room or bedroom. This is 
especially advisable when you plan to move at some future date. 

Miss Kaeser suggests that you watch for furniture that has 
ipecial storage compartments. Some beds are fitted with a storage bin 
fhich pulls out from under the foot of the bed. And a vanity stool 
iay have storage space under the seat. 

********** 



fJM:er 



FOR RELEASE WEEK OP MAY 23, 1949 

Teat Water, Protect Family Health 

The farm family that has a private water supply—either a 
11 or a cistern--can help protect its health by having the water 
sted for purity. 

Miss Elizabeth Scofield, health specialist at the University 
Illinois, warns that impure water can spread such serious diseases 
is typhoid fever and gastro-intestinal infection. She says a water 
supply should be checked at least once a year. When there's any rea- 
lon for doubt about its purity, you will be wise to have it checked 
lore often. 

If your family's water supply hasn't been tested recently, 
ou can have it done by the Illinois Department of Public Health, 
pringfield, Illinois. Send your request to that department. They 
ill send you a sterile container in which you can put a sample of 
ater from your home supply. The sample is mailed back to the depart- 
ent for testing free of charge. 

********** 

erfect Pie Meringue --Make This Way 

A cream pie with fluffy meringue Is a good dessert to serve 
ow when eggs are plentiful. To have a perfect meringue, let egg 
nites warm to room temperature before beating them because they will 
iye greater volume then. Food specialists at the University of Illi- 
t>l £ ; e f e ? f A S ri culture stress other points for a perfect meringue: 
*s best to beat the whites until foamy; then start adding sugar 1 
aoiespoon at a time, beating continuously. Beat whites until they 
orm peaks but are not dry. Use at once. 

********** 

JM:er 






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FOR RELEASE WEEK OF MAY 23, 19^9 

elect Crush-Resistant Material 

Keeping a dress fresh-looking in the summer is easier if 
le material has a crush-resistant finish. 

Miss Florence King, on the clothing staff of the Home Eco- 
omlcs Department, University of Illinois College of Agriculture, re- 
prts that more materials do have this type of finish now. it may be 
!)und on cotton, linen, and rayon as well as wool. And this finish 
Jives several other desirable qualities to fabric besides making it 
ss likely to wrinkle. 

Miss King says that studies made in clothing classes at the 
■iversity show that material with this finish has increased strength 

rd resistance to shrinkage. It has also been shown that a fabric 
th this finish will drape better than the same fabric which does not 

Jve the finish. 

Another desirable characteristic is that a crush-resistant 
'nish makes material more resistant to spotting. 

When the finish is used on material that has a high cloth 
ant, it is quite durable and probably will remain on the material 
cough numerous washings. The finish is less durable on material that 
3 a low cloth count. 

********** 

^ Milk Dr inks for After-School Snar.k 

ilrf «-« w hen youngsters come home from school on warm davs what 
,t^ 5 l e b *"? r than cold ml l k and crisp graham cricked ' ?ood 
t thai ?m J thS Unlvei \ sit y of Illinois College o? Agrlcuiture L- 

^frto^%\Lrslf 0d mi^a t0 da m y ake "« " c§ child^ets'LTrecL- 

********** 
El:er 



FOR RELEASE WEEK OP MAY 30, 19^9 

Ceep House Safe--Spray Agalnt Flies 

If you want to keep your family healthy this summer, Mrs. 
iomemaker, start spraying the house now with an insecticide to keep 
Dut flies. 

A good spray to use is DDT (25 percent emulslfiable concen- 
;rate diluted to 5 percent strength). H. B. Petty, insect specialist 
Ln the University of Illinois College of Agriculture and Natural His- 
tory Survey, says to paint this solution on screen doors and frames, 
rindow screens and frames. Also spray the porch ceilings of your 
louse, he says. Do this at least once a month. 

Petty explains that DDT is poisonous, though not extremely 
langerous . So keep this chemical off your pantry shelf. And do not 
ise it around kitchen or dining areas without taking precautions to 
>revent it from getting into food. 

When spraying in confined areas, wear a respirator or hand- 

:erchief over your nose and mouth to avoid breathing in too much spray 

fter you use spray, wash thoroughly with soap and water. 

********** 



efrigerator Ice Cream--Freeze Rapidly 

When making refrigerator ice cream, you can get best results 
y freezing it rapidly. And one aid for quick freezing is to put only 
thin layer of ice creammix into each tray. This tip comes from Mrs. 
earl Janssen of the Home Economics Department, University of Illinois 
he also says the control of the refrigerator should be turned to the 
oldest point 1/2 hour before freezing time. 

JM:lw ********** 

-25-49 



FOR RELEASE WEEK OF MAY 30, 19^9 
4ake Mos t of Refrigerator Storage Space 

, In warm weather, it's especially important to make every 
inch of refrigerator storage space count, so be sure you refrigerate 
mly foods that need it. 

Miss Gladys Ward, home management specialist at the Univer- 
Hty of Illinois College of Agriculture, says pickles and jelly are 
;wo foods that are commonly kept in the refrigerator, although they 
lon-t need to be. Refrigerate only the glass of jelly that's being 
ised; that will prevent mold. 

Here are some other storage points to check: Heavy paper 
rappings, such as those on meat, should be removed before food is 
ut into the refrigerator. If meat is not to be cooked immediately, 
rap it in just enough waxed paper to prevent drying out. Also be 
ure to remove waste parts from vegetables, such as tops from carrots, 
efore storing them in the refrigerator "fresher" drawer. 

Another refrigerator storage tip is to cover most foods be- 
ore putting them away. If food is uncovered, flavors may be trans- 
srred from one food to another. Also moisture from food causes frost 
form more quickly on the cooling unit and that makes the mechanism 
'srk overtime. 

********♦♦ 

!S— Cottage Cheaaft in Potato Sal Art 

U of potato 3 ^? 1 °k?i ^icioureLsa* 3 * you,n be "»"»« 

100ns of cottage cheese n.ithtk.,! J 1 ™' mix several table- 
"'Iverslty of Illinois Col?e^ of « ? al ??' Pood Waists at the 
'> ado flLon analog val^LlnifpopuLTsalaT St tU ' " ™ ^ 

fr M:l w 

5-25-49 -30- 



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news 



RSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP JUNE 6, 19^9 



sat Ice Cream for Smoothness 

The family "goes for" refrigerator ice cream at warm weather 
isals. And one secret for making smooth ice cream is to beat it as 
Don as it freezes for the first time. 

Mrs. Pearl Janssen on the foods and nutrition staff of the 
bme Economics Department, University of Illinois College of Agricul- 
are, says that beating the frozen ice cream is important for two rea- 
lms. The stirring will break up large ice crystals, and it puts air 
:ito the mixture so ice cream is light and fluffy . 

The only exception to thi3 rule is for ice cream made with 
.lipped evaporated milk. This ice cream should not be beaten when 

I'ozen because the stirring will beat out the air. 

Mrs. Janssen recommends this method for beating frozen ice 
i'eam mixtures: First break up the mass in a bowl. Then beat it with 
ii electric mixer or by hand until the ice cream is fluffy and smooth 
lit not melted. Quickly return the mixture to the refrigerator tray 
\\A refreeze as fast as possible. 

One way to speed up refreezing is to have the bottom of the 
i'ay freeze onto the compartment of the refrigeration unit. You can 
•sten this process by pouring about •£- cup of water over the area of 
lie freezing compartment where the tray is to be placed. 

********** 



>'M:er 



FOR RELEASE WEEK OF JUNE 6, 19^9 



Ice It Easy When Ironing 



Take it easy when you iron clothes by sitting down at this 
5. That's the way to save yourself about one-fourth of the energy 
lally spent on ironing. 

To get best results with the sit-down method of ironing, you 
r need to change some of your ironing equipment. You can use a con- 
ttional high board, if you have one, and sit on a high kitchen stool 
t chair. But Miss Gladys Ward, home management specialist at the 
cversity of Illinois College of Agriculture, says that an ironing 
:rd with adjustable heights is a real convenience for this job. Then 
can raise or lower the board to the most comfortable height for 

There are boards that can be adjusted to various heights and 
eways. A number of these are on the market now. And many of these 
>.rds are all-metal so they are fireproof and nonwarping. 

Miss Ward says that another essential for sit-down ironing 
i comfortable chair or kitchen stool. Both should have an adequate 
c rest to give support. And unless you can sit with your feet flat 
she floor when ironing, use a stool which has a foot rest. 

When you're ready to start ironing, you'll find the most com- 
'J:able position is to have the chair midway between the ends of the 
'ding board. And sit close enough so the board is just over your 
Then you won't have to stretch. You can iron and reach each end 
■he board with ease. 






********** 
er 



FOR RELEASE WEEK OP JUNE 6, 19^9 

i 'essure Saucepan- -May Be Used in Canning 

If you have a pressure saucepan and are thinking of using it 
[>r canning, first make sure that it is tall enough for pint jars and 
tiat the gage is accurate. 

Miss Frances Cook, foods specialist at the University of 
l.linois, advises you to check these points on the pressure saucepan 
i.'ll before the time you intend to use it for canning. If you want to 
f.nd out whether a pan is tall enough, put a rack in the bottom, set 
:>vered pint jars on it, and put the cover on the pan. If the cover 
?>es on easily, the pan is tall enough to use for canning. 

The gage of the pan should be accurate enough to indicate a 
'.'essure of 10 pounds when the temperature inside the pan is 240° F. 
[.is is the most widely used pressure and temperature for canning. If 
t.e gage doesn't register correctly, it's impossible to figure the 
:rrect processing time. You may have the gage checked by taking the 
;n and cover to the office of your county home adviser. Or it may be 
Ine at the store where you bought the pan. 

When using the pressure saucepan for canning, allow more 
;ocessing time than you do for the pressure canner. This is neces- 
'ry because otherwise the product being canned will not be sterilized 
:oroughly enough. 



Here are the recommended number of minutes for processing 
me common vegetables in a pressure saucepan: Asparagus, 45; lima 
)ans, 55; snap beans, 40; beets, 45; whole-kernel corn, 75; and peas, 



; 



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iMrer 






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\<memikmg 




Tiem 



JKSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OF JUNE 13, 19^9 



lome Economics Press Editor Resig ns 

Joan Miller, home economics press editor with the University 
>f Illinois College of Agriculture, will resign her position this 
aonth to enter graduate study in the field of foods and nutrition. 
Jhe plans to attend Cornell University at Ithaca, N. Y. 

Miss Miller joined the extension editorial staff in May 19^8 
tnd has been handling press information from the department of home 
(conomics in the College of Agriculture. No replacement for Miss 
liller has been named. 

********* 



ote to Editors 



Because of Miss Miller's resignation, it may not be possible 
o maintain a regular service of home economics press releases to you 
uring the summer months. Home economics releases will be included in 
he regular mailing as personnel and facilities permit. ' 



3:er 
-7-49 



Hadley Read 
Extension Editor 



i 



FOR RELEASE WEEK OP JUNE 13, 19^9 

Keep Vine-Freshness in Frozen Peas 

Bright green and tender-- just as they com© off the vine--is 

the way you want home-frozen peas. And you can have them as you like 

them by selecting high-quality peas and freezing them carefully. 

In selecting this vegetable, it's important to avoid getting 

overmature or starchy peas. They are best if frozen when at the stage 

that is best for eating. That's the advice of Miss Frances Van Duyne, 

on the foods staff of the Home Economics Department, University of 

Illinois College of Agriculture. 

For success in preparing peas to freeze, wash and sort them 

carefully after they've been hulled. Discard any that are not up to 

3tandard because only a small number of them can spoil the flavor of 

3everal cartons of peas. 

The next step is to blanch (scald) the peas. This helps to 

ceep their color, flavor and food value. To blanch a pound, put them 

Into a wire basket or sieve; then lower them into a kettle containing 

] quarts of boiling water. Hold them there for 1 minute, counting 

;ime from the moment they are put into the water. Keep kettle covered 

luring blanching. 

As soon as scalding time is up, lift the basket of peas out 
>f the hot water and plunge it into a large container of cold water, 
'ut this container under the cold-water faucet and cool it quickly with 
•unning water. Or you can use ice water or several containers of cold 
'ater for cooling. Then thoroughly drain the peas and pack them Into 
toisture- and vapor-proof containers. Seal and freeze at once. 



-30- 



JM:er 
-7-49 



FOR RELEASE WEEK OF JUNE 13, 19^9 

tve Ample Sheet Supply 

It's a good idea to take an Inventory of your sheet supply 
md find out whether you have enough to get the best wear from sheets. 

It's poor economy to have too few sheets and overwork them. 
Che wisest plan is to have enough sheets so that you can rotate them 
Instead of using the same ones over and over again. In that way you 
let longer service from each sheet. 

Miss Florence King, on the textiles and clothing staff of 
;he Home Economics Department, University of Illinois College of Agri- 
:ulture, recommends that you follow this guide for your sheet supply: 
•"irst, try to have at least four sheets per bed, and six sheets will 
illow for better rotation. 

Then when you select new sheets, make sure they are long 

snough. Sheets usually come in two lengths--99 and 108 inches. The 

.ength is measured before the sheets are hemmed, so allow for this dlf- 

'erence when buying. Generally it's best to get the longer sheets; 

;his will give enough material for tucking in and allows for shrinkage. 

The width of the sheet will also determine how satisfactory 
•t will be. Widths vary from 63 to 90 inches. For a double bed, a 
Idth of 8l to 90 inches is satisfactory. For a standard twin bed, It 
ihould be 72 inches and for a single bed, 63 inches. 

Another point to check when buying sheets is width of hem. 
'he hem should be at least 1 inch wide at one end and 2 or 3 inches 
Ide at the other. Look for even, neat hems that are stitched across 
he ends to prevent catching when they're washed. Hems should be sewed 
ith small stitches, 14 to the inch. 

********* 

JM:er 



FOR RELEASE WEEK OP JUNE 13, 19^9 

Kitchen Is One Key to Successful Homemaklng 

When a woman is tired of being "just a housewife," she can 
give her spirits a lift by taking to the kitchen. 

Working with food gives the homemaker one of her best chan- 
ces to try new and different things. Miss Margueritte Brlggs, family 
relations specialist with the University of Illinois College of Agri- 
culture, suggests that a woman can get real personal satisfaction out 
I of creating a new food combination or dish. 
Besides pleasing herself, a homemaker can please her family 
oy serving attractive, wholesome meals. Miss Briggs points out that 
Dad and the youngsters take pride in living in a home where "Mom is a 
?ood cook." And they are all easier to live with when they are well 
lourished. 

A homemaker should never underestimate the importance of 

ileasant, well-prepared meals in a happy heme, Miss Brigg3 says. More 

:an be done or not done to break up a family in the kitchen than in 

iny other room of the house. 

************ 



'quip Laundry Room to Save Energy 

To save your energy, make your laundry room as convenient as 
>ossible. Miss Gladys Ward, home management specialist at the Univer- 
ity of Illinois College of Agriculture, advises you to keep a sprink- 
ing bottle there, where it will be handy for dampening clothes. Also 
ave a table and chair so that you can sit down to do such jobs as 
prinkling and removing stains. If you sit down to work whenever pos- 
ible, washday will be less wearing. 

********* 

JM:er 



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news 



HSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OF JUNE 20, 19^9 




Bummer Storage- -For School Lunch Food3 

URBANA--End of school means special housekeeping in the 
Lunch room. Left-over foods and processed foods can be used next 
September provided they receive attention now. They should be in- 
ventoried item by item, and arrangements made at once for proper 
3torage . 

Miss Grace Armstrong, nutritionist, University of Illinois 
Jollege of Agriculture, says that dried milk and eggs are two prod- 
icts that call for special care. Both require a cool, dry storage 
)lace, and both should be tightly sealed. Dried eggs should be re- 
frigerated or placed in freezer storage if possible. In any event 
;hey should be kept at a temperature under 60° F. 

Orange concentrate is another product that calls for low 

■emperature. Store it at 45° F. or lower in order to retain its vit- 

min C content and its color and flavor. Wrap cheese in moisture- 

■roof paper and store in a refrigerator or commercial locker. 

Store dried fruits in a commercial locker or a deep freeze 
nit. Or, if storage space is not available, can the fruit or make 
t into jam or preserves. All canned foods--fruit, vegetables, meat-- 
hould be stored in a cool, dry place away from the light. Examine 
eals on all jars before you send them into storage. Examine cans for 
ulged tops, defective seams, and rust spots. Store only those prod- 
cts that are in top-quality condition. 

EH:lw ****•****#* 

-14-49 
























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FOR RELEASE WEEK OP JUNE 20, 19^9 

Yellow Transparents Are Rolling to Market 

URBANA--Tne Yellow Transparent apple harvest Is under way 
in the Pulaski-Alexander and Johnson county areas. Reports indicate 
that the fruit is first quality and crop prospects are good. 

Check supplies at your local markets, for the Yellow Trans- 
parent season is short. Miss Frances Cook, foods specialist, Uni- 
versity of Illinois College of Agriculture, suggests that we use 
these tart, tangy apples as often as the budget will permit. They 
are fine for applesauce, pies, apple betty, dumplings, and apple 
cobbler. 

Use the sweetened applesauce as a topping for French toast, 
waffles, pancakes, and plain buttered toast. Add a bit of extra 
sweetening--white sugar or brown— and use the sauce as a topping 
for plain cake and for fresh gingerbread. 

If you want a dessert that needs no last-minute prepara- 
tion, here's a suggestion: Blend two cups of the unsweetened apple- 
sauce with 1/2 cup of orange marmalade. Fold in 1 cup of whipped 
cream and turn the mixture into the freezing tray of your refriger- 
ator. Chill it thoroughly, but do not freeze. Serve it in tall 
dessert dishes with crisp homemade cookies 'long side. 

If apple pie is the order, use your favorite recipe. When 
the pie comes from the oven, lift the top crust carefully and spread 
the apples with 2 or 3 tablespoons of thick sweet cream. Replace the 
=rust and cool the pie until it is barely warm. Serve plain or with 

a helping of vanilla ice cream or a wedge of full-flavored cheese. 

JEH:lw ***#****■** 

5-14-49 



\omemakmg 

I SITY OF ILLINOIS • COLLEGE OF A 




FOR RELEASE WEEK OP JUNE 27, 19^9 



Oven Canning Is Dangerous- -Let ' 3 Use Approved Methods 

URBANA--Oven canning is not safe. Foods specialists at the 
University of Illinois recommend a pressure canner for processing all 
low-acid foods and a boiling water bath for those high in acid. 

Records show that accidents have occurred in Illinois homes 
as a result of oven canning. Workers have been seriously injured and 
equipment damaged beyond repair. Records also indicate that spoilage 
runs high when the oven method is used for processing. 

It is possible to get a temperature above boiling in the 

oven. However, in order to raise the temperature of the product in 

the jars or cans above the boiling point, the containers must be sealed 

completely. Complete sealing is dangerous . 

When jar3 or cans are completely sealed and then processed 
in the oven, a much greater pressure builds up inside the container 
than outside. There is then danger of explosion. 

♦*****#»** 

I 

Let's Be Thrifty Cooks --and turn those outer leaves of cabbage to good 
account. They can be used in cooked cabbage dishes--even in cole slaw 
— if we treat them right. 

Trim away any spotted or bruised places, sprinkle with water 
and place in the hydrator or vegetable bag in the refrigerator until 
crisp. They'll do just as well for many occasions as the more tender 
leaves of the cabbage. Often they are richer in vitamin content than 
the white inside leaves. 

********* 

JEH:er 






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FOR RELEASE WEEK OP JUNE 27, 19^9 

Tetanus (Lockjaw) --Let '3 Prevent It 

URBANA- -Summertime is barefoot time for lads and lassies in 
nany sections of the midwest. Tetanus or lockjaw is an ever-present 
Sanger in both urban and rural areas. 

Tetanus is a serious disease, and once it develops it is dif- 
ficult to treat. That's the word from Miss Elizabeth Scofield, health 
sducation specialist, University of Illinois College of Agriculture. 
Et is easy to prevent tetanus provided proper attention is given to 
rounds and tetanus antitoxin is administered immediately. Many physi- 
;ians recommend that children be given a triple toxoid--diphtheria, 
/hooping cough and tetanus combined--as a precaution. 

In order to be on our guard, we need to know how and where 
tetanus thrives. It is caused by a germ that lives in the intestines 
)f domestic animals. It contaminates the soil of city streets, barn- 
rards, roads, and highways. Gardens and lawns fertilized with manure 
ire other danger spots. 

Tetanus germs develop in the deep tissues of the human body 

rhere air does not penetrate, as in a puncture wound or a gunshot 

round. The germs may be carried into the body by any sharp instrument 

;hat has been in contact with the soil. A rake, pitchfork, or nail-- 

msty or bright --may do the trick. 

Prompt action is important. When puncture wounds, gunshot 
rounds, deep cuts, and wounds from exploding firecrackers occur, con- 
mlt your physician at once. He will administer tetanus antitoxin if 
ie believes it necessary. Don't depend on home treatment . 

********** 
TCH:er 



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TOmemanmc news 




fRSITY OF ILLINOIS COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OF JULY 4, 1949 

Fire Extinguisher- -Make It Standard Equipment for Your Home 

URBANA--Water 13 the most obvious fire extinguisher, but 
there are occasions when it can do more harm than good. That's the 
advice from Miss Gladys Ward, home management specialist, University 
of Illinois College of Agriculture. 

Water causes burning grease, fats, and oils to spatter 
violently, spreading the flame. It is not effective on fires in- 
volving electrical equipment and short circuits until after the cir- 
cuit is cut off. In such cases a fire extinguisher is the logical 
answer and should be standard equipment in every home, rural and ur- 
ban, just as it is in every public establishment. 

Select either a carbon dioxide or carbon tetrachloride ex- 
tinguisher, and locate it where it can be reached quickly and easily. 
Learn to operate it effectively, and teach other members of the fam- 
ily- -teen-agers as well as adults--how to use it. Have it checked 
regularly according to recommendations in order to keep it in top 

condition. 

********** 



Safety Tip - -Be sure electric circuits can carry toasters, roasters, 
irons and other appliances safely. Circuits are designed to carry 
certain loads. The blowing of a fuse is a danger signal that the cir- 
cuit is overloaded or defective. When this happens, consult a quali- 
fied electrician. 

___ ****♦#*#*# 

JEH:lw 

6-28-49 
I 



FOR RELEASE WEEK OP JULY k, igkg 
Wilp Egg Whites for Volume and Texture— Here ' s How 



URBANA--Many of our warm-weather desserts call for egg 
whites— angel cakes, meringue shells, fluffy toppings for pies, cakes 
and puddings. The trick is to whip them so that their volume is good 
and their texture tender. 

Miss Grace Armstrong, nutritionist, University of Illinois 
College of Agriculture, says egg whites whip best when they are at 
room temperature. Take them from your refrigerator at least half an 
lour before you plan to use then— if you are interested in good vol- 
ume and texture. Adding a few grains of salt before beating seems to 
.mprove their quality. 

When you combine the beaten egg whites with other mixtures, 
•old them in carefully. Don't beat or stir them in. Use a light 
uider-and-over motion. Avoid cvermixing or you will lose some of 
:he air you've beaten into the whites. 



**#♦**♦*»# 



pur Refrlgerator-When to Defrost -Make it a rule to defrost your 
efrigerator whenever the frost layer on the freezing compartment 
s about 1/4 inch thick. Melt off all the frost-by turning the 
efrigerator either to "defrost" or "off." Never pry frost or ice 
rays loose with a sharp instrument. With the electricity turned 
ff, clean and dry the freezing compartment. 

2E:lw ********** 

-28-49 






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SITY OF ILLINOIS 



COLLEGE OF A 



FOR RELEA3E WEEK OP JULY 11, 19^9 



r.pur Kerosene Range- -Good Care Makes for Safe Operation 



URBANA- -Summer weather brings kerosene ranges back into op- 
eration. Good care given regularly is one of the best guarantees for 
iafe and efficient operation. 

Miss Gladys Ward, home management specialist, University of 
llinois College of Agriculture, says to be particular about the lo- 
ation of the range. Place it out of direct drafts and out of the line 
•f traffic. Be sure it stands level so that all burners will receive 
he same amount of fuel . 

Wicks should be cleaned after each 12 to 14 hours of burn- 
ng. Remove the chimney, outside collar and flame spreader or wick 
top. Adjust the wick until it is level with the top of the wick tube 
nd wipe with a soft cloth-from the center out-until the wick is free 
rom the charred edge. Cut off all loose threads. 

f *>^ i Puel pipes re <2 uire attention each three months, or oftener 
L the kerosene contains water. When water gets into the wicks thev 

a*e out the oil reservoir and remove the cap at the other end of the 
Si H ne ' J% ^ e 3t0ve so that the oil dr ains out, thin run a stiff 
Jesh'keJofene e fUel PiPe t0 Cleaa "' Pinally rln * e ^ ££• V& 

arn down 5S e ?S. t US/} Ck8 r ® gularl y and replace them as soon as they 

*?o2^tS?e tS™ JSr«^i°2 e 3 mad ? e3 P eclall y ^ the manufacture. 
J,? s^ove. Turn the new wick down into the wick tube for 4 or R 
Lnutes to soak it with oil before you attempt to light It. 

**♦*♦#*##* 



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FOR RELEASE WEEK OP JULY 11, 19^9 

Lima Beans --How to Freeze 

URBANA--If you are planning to freeze lima beans, get them 
soon. Freezing does not improve the original quality of the product, 
and beans that are overmature will be poor in flavor, color and tex- 
ture . 

Dr. Frances VanDuyne, foods research specialist, University 
of Illinois College of Agriculture, sends along these directions for 
preparing the beans for freezing. Select limas of even maturity and 
work with small amounts at a time 30 that you can complete the proces. 
ing promptly. 

Hull the beans and then weigh them for blanching. Allow 
3 quarts of water per pound of beans. Place the beans in a wire bas- 
ket or sieve and lower into the kettle of boiling water. Hold there 
for exactly 3 minutes, counting the time from the moment the vegetable 
is put into the water. Keep the cover on the kettle during blanching, 
and heat the water continuously. 

At the end of the blanching period cool the vegetable quick- 
ly. Plunge the basket into a large container of cold water and place 
It under the faucet to speed the cooling. If running water is not 
available, use several containers of water. When the water gets 
slightly warm in one, put the vegetable in the next one. 

Drain the beans thoroughly and pack them as soon as they 
have cooled. Use containers that can be tightly sealed and will not 
leak. Freeze the beans just as soon as packaged. If there is a 
3hort delay, store the containers in your refrigerator, but not long- 
9r than 3 or 4 hours The temperature of the refrigerator should be 
approximately 38 to 45° F. 

JEH:lw ********** 

r-5-49 



\omemakmg 




Ttews 



SITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 

FOR RELEASE WEEK OP JULY 18, 19^9 

Cantaloupes --Freeze Them for Winter Meal 3 




URBANA--Tlme was when we thought of cantaloupes as summer- 
time fare only . Today homemakers are tucking them into deep-freeze 
units and using them in salads and fruit cups the year 'round. 

Food research specialists at the University of Illinois 
College of Agriculture have had good results in their work on freez- 
ing cantaloupe. The fruit is easy to prepare, and when directions 
are followed carefully, much of its fine flavor and color are preserved 

For freezing, select firm, ripe cantaloupes and remove the 
seeds and the rind. Cut the meat Into small wedges and pack it Into 
the containers. Cover with a ho percent syrup and freeze at once. 

To prepare the syrup, use the proportion of one cup of 
sugar to one and one-fourth cups of water. The sugar may be dis- 
solved in the water by stirring, but if you heat the mixture to dis- 
solve it more quickly, be sure to cool the syrup thoroughly before 
you pour it over the melon. 

In selecting cantaloupes, give attention to the scar at the 
stem end of the fruit. It should be slightly sunken, smooth and 
well calloused. The vein-like netting should be full and rounded and 
stand up from the melon about one-sixteenth inch. If the melon is 
well ripened, the netting will be coarse. Color, too, is Important. 
Look for a background of light yellow rather than green. 

JEHtlw ##***#**»* 

7-13-49 












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FOR RELEASE WEEK OF JULY 18, 1949 



Pastry and Quick Bread Mixe3--You Can Prepare Them at Home 



URBANA--Short cut3 in meal preparation are the fashion 
these busy days. One of the most popular time-savers is the use of 
mixes for pastries, quick breads and plain cakes . They make it pos- 
sible to prepare food for two or for twenty- two, as the occasion de- 
mands, and to do it very quickly. 

Mrs. Pearl Janssen, foods specialist, University of Illinois 
College of Agriculture, says that most of the popular mixes can be 
prepared in home kitchens. A tested basic recipe, the necessary in- 
gredients, and everyday kitchen equipment are the only requirements. 
To prove her point, Mrs. Janssen offers her recipe for Pastry Mix. 

Pastry Mix 

24 cups (6 quarts) sifted all-purpose 1/4 cup plus 2 tablespoons 

flour salt 

5 tablespoons (1/4 cup plus 1 table- 8 cups hydrogenated fat or 

spoon sugar) 6 1/2 cups lard 

Sift flour, salt and sugar together. Divide fat into two 
parts. Add 1/2 to flour mixture. Cut the fat into the flour until 
fine like corn meal. Add second 1/2 of fat, cut into flour until the 
size of peas. Store in covered container. 

Directions for mixing : Yield: 1 one-crust pie 



1 1/4 cups pastry mix 3 tablespoons water (about) 

Add water, a little at a time, being careful to distribute 
the water evenly through the mixture, until the pastry will easily 
form a ball. Knead very lightly with a folding-over motion 6 or 8 
times. This will form the pastry into a compact ball that will roll 
easily. Roll to 1/8 inch thickness. Place in pan or on back of pan' 
prick. Bake at 425° P. for 10-12 minutes or until a delicate brown. 

Mrs. Janssen ha3 prepared a number of other recipes for 
mixes --gingerbread, muffins, biscuits, rolls and white cake--and has 
listed variations for each one. If you wish a copy of the homemade 
mix recipes, send your request to the University of Illinois College 
of Agriculture, Urbana, Illinois. 

'JEH:lw ********** 

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RSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 







FOR RELEASE WEEK OP JULY 25, 19^9 



lueberries- -Directions for Freezin g 

URBANA- -Blueberries are ready If you are planning to 
reeze them, get them soon because their season is short Check your 
Deal markets regularly for both price and quality . 

Foods research specialists at the University of Illinois 
ollege of Agriculture say to take your choice when it comes to 
le packing. Pack the berries plain or cover them with a 40 percent 
vrup--l cup of 3ugar to 1 1/4 cups of water. 

Select large, fully ripe berries. Wash them thoroughly 
nd discard any that are soft. Pack them in the containers and 
:?eeze them promptly. If you cover them with syrup, be sure it is 
loroughly cool before you use it. 

Leave space at the top of the package to allow the fruit 

> expand during freezing. The rule--l/4 inch of head space for pint 

ontainers and 1/2 inch for quart containers . 

Prompt freezing is important to the quality of the product, 
you can't store the berries in the home unit or the locker at 
'ice, tuck them into your refrigerator. However, they should not be 
! ;ored in this manner for longer than three or four hours . Check 
ie temperature of your refrigerator It should be approximately 

:jo to 450 Pt 

•SH:lw *#*»*****# 

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FOR RELEASE WEEK OF JULY 25, 19^9 

li ngers --What to Do About Them 

URBANA--Chiggers are pests that seem to march along with 
it, sticky summer weather. In some sections of Illinois they infest 
le lawns, grass, and woods during practically the entire summer 
)ason. What to do about them is the problem. 

Miss Fannie Brooks, associate professor of health educa- 
on, emerita, University of Illinois College of Agriculture, asks 
.at we give special attention to young children. While it is dif fi- 
ll t to protect them from chiggers completely, dusting their bodies 
th fine sulfur will help. This should be done before they enter 
e infested area . 

But when children have been exposed to chiggers, start 

eatment as soon as possible. Give them a hot bath and lather their 

dies all over with a mild soap Rub the lather gently Into the 

esh and then rinse thoroughly. This will help to dislodge any 

iggers that may be on them. 

To stop chigger bites from itching, try dilute ammonia 
ter, strong salt water or a paste of bicarbonate of soda mixed with 
'ter. Treatment should be prompt in order to help prevent scratch- 
g. If the bites become infected, consult your physician at once. 



ur Steam Pressure Canner and the steam railway locomotive use the 
l tne basic process. The locomotive has a lot of power, but so has 
lur pressure canner. Check the pressure gauge, the safety valve and 
; e petcock of your canner for accuracy and to see that they are work- 
■g freely. 

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tSITY OF ILLINOIS COLLEGE OF AGRICULTURE • EXTENSION SERVICE 

FOR RELEASE WEEK OF AUGUST 1, 19^9 

fome Cooking Hazards—Let ' s Remove Them 



URBANA—Today ' s busy kitchen has the reputation of being the 
nost dangerous room in the house. Many of the accidents that occur 
are tied to the job of food preparation. The majority of them re- 
sult from careless practices. 

Miss Gladys Ward, home management specialist, University of 

Illinois College of Agriculture, reminds us that it pays to take 

time to work safely. Undue hurry and fatigue are responsible for 

nany home accidents. 

Take time to cover your hand with a dry cloth before opening 
a steaming kettle or roaster. Remove the cover away from you to 
permit the steam to escape away from your face and body. Make it 
a rule to use a dry padded cloth to lift any hot dish or utensil. 

To avoid burns from deep-fat frying, thoroughly dry the food 
to be cooked. Water causes the grease to spatter, presenting a 
fire hazard. In addition it may cause a painful burn. Keep the 
aandles of all pans and pots turned toward the back of the range. 

Take time and care in using grinders, beaters, slicers and 
other power-driven appliances. Be sure the extension cord is of 
approved make and in good condition. Turn off or remove the plug 
before changing the location of a fan or beater. Check the outlet 
from time to time and have repairs made promptly. 

Use a can opener--not a knife--to open cans. When using a knife 
sut away from your body. Treat both sharp and dull knives with the 
respect they deserve. Use them carefully and return them to their 
storage spot promptly, out of reach of young children. 

******* 



FOR RELEASE WEEK OF AUGUST 1, 19^9 

omatoes--Pack Them Hot or Raw ? 

URBANA--Take your cho!ce--hot pack or raw--when you can tomatoes 
ach way of packing has points in its favor, so use the method most 
onvenient for you and for the equipment you have at hand. 

Recent tests at the Bureau of Human Nutrition and Home Economics 
how that raw-packed tomatoes hold color and shape better than hot- 
acked. Not much difference was found in flavor, however, and the 
ot-pack does allow more tomatoes to be put in the jar. 

Miss Grace Armstrong, nutritionist, University of Illinois Col- 
ege of Agriculture, warns that it is important to follow directions 
hat are correct for the method you use. Tomatoes not heated suf- 
iciently in canning will spoil in storage. 

Select only firm, fully ripe tomatoes, free from spoiled spots. 

ash the tomatoes and dip them into boiling water for about one-half 

dnute, covering the pan with a lid. Then plunge them into cold 

ater. This hot and cold treatment makes the skins slip off easily. 

One precaution—before peeling, cut out the stem ends. It is 
iard and tough and will not heat thoroughly during the processing 
dme allowed for tomatoes. If not removed, it is likely to cause 
■poilage. 

Pack the raw tomatoes into jars or, if you prefer the hot-pack, 
teat them slowly to the boiling point. Boil for two minutes exactly, 
.nd then pack them into hot jars. Hot-pack or raw--add salt for sea- 
loning, one-half teaspoon per pint. 

Processing time for cold-packed tomatoes is 35 minutes for pints 
nd 45 minutes for quarts. When you use the hot-pack, allow 10 min - 
ites for either pints or quarts. 



******* 



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itSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE • EXTENSION SERVICE 




FOR RELEASE WEEK OP AUGUST 8, 19^9 



Summer Squashes--Select and Cook According to Variety 



URBANA- -Summer squashes come in a number of varieties. 
Whether you pick them in your own garden or buy them at market, it 
is important to identify them for cooking purposes. 

The old-fashioned flattened squash with scalloped edges is 

a favorite. Whether you call it Cymling, Patty Pan or Scalloped 

Squash depends on the section of the country from which you come. It 

is the most watery of the squashes and likewise the most tender. 

Miss Prances Cook, foods specialist, University of Illinois 
College of Agriculture, suggests either steaming or frying it. To 

Krepare it for steaming, peel if necessary, remove the seeds and cut 
t into cubes. Steam it until tender--about 20 to 25 minutes--then 
3eason with salt, pepper and butter. Or add a small portion of sour 
ream and a dash of nutmeg and simmer until the cream is heated. 

To fry Cymlings, dip the thin slices in seasonsed flour and 
fry in deep fat. Or dip the slices in beaten egg, seasoned with salt 
and pepper, then in fine crumbs, and fry in a small amount of butter 
Dr oil . 

Zucchini or Italian squash is good either baked or fried. 
7 or baking, slice it thin without peeling, season with salt, pepper, 
ind butter or oil. Bake for about 20 minutes in a moderate oven-- 
350° P. For extra flavor add scraped onion or a trace of garlic. 

Pried Zucchini and bacon strips are a delicious combination. 
Jut the squash into about l/4-inch slices and dip in seasoned egg and 
'hen in fine crumbs. Pry in a small amount of fat or oil until tender 
ind golden brown. 

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FOR RELEASE WEEK OP AUGUST 8, 19^9 

}arments Must Be Prepared for Dry Cleanlng--You Can Help 

URBANA- -Whose responsibility is it to prepare garments for 
Iry cleaning? Yours or the dry cleaner's? Miss Edna Gray, clothing 
specialist, University of Illinois College of Agriculture, is of the 
opinion that the work should be done at home unless we are willing to 
pay extra for the service. Considerable time is required to do the 
job. 

In preparing a garment for dry cleaning, take off all items 
that are made to be removed. Artificial flowers, pins, buttons and 
Duckies often do not clean successfully. The cleaning fluid tends to 
lissolve the glue that holds their parts together. Some buttons, pins 
ind buckles will not withstand heat. Others tend to tarnish. 

Give attention to shoulder pads and to inner facings. Pads 
rith cotton fillers tend to lump during cleaning, and the rubber dis- 
lolves out of those made of sponge rubber. Some pads are covered or 
'illed with material that will fade if wet-cleaned or steam-pressed, 
interfacing fabrics of collars, cuffs and front or back closings are 
tot always color-fast. 

Identify spots and stains if possible. Your dry cleaner is 
equipped to do a better job of removing them than most homemakers . 
[owever, if you have worked on a stain or spot, let him know the re - 
igent you used. It may make a difference in his procedure. 

If you have information about the fibers in the material, 
'end it with the garment. Today many materials are blends and mix- 
tures of two and even more fibers . Some of them call for special 
-reatment, especially when it comes to pressing. 

Make it a rule not to press soiled garments. The pressing 
lay improve the appearance of the garment temporarily but will make it 
lore difficult to clean. Then, too, there is danger that the heat may 
take the spots and stains permanent. 

EH:lw -0- 

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ItSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP AUGUST 15, 19^9 




Peaches- -For Freezing and Canning 

URBANA-- Peaches are rolling to market from Illinois orchards 
The crop this year is better than usual--in both quality and quantity. 
Select only top-quality fruit for preserving. Foods specialists, Uni- 
versity of Illinois, recommend these methods for processing: 

CANNING PEACHES 

Select firm-ripe peaches and plunge them into boiling water 
to loosen the skins. Peel them and drop them into weak brine--one 
tablespoon of salt to one quart of water-- to prevent discoloration. 
Prepare only as many as you can process at one time. Take your choice 
as to the pack you use--cold or hot. Both give satisfactory results, 
provided directions are followed carefully. 

Cold pack: Pack the peaches into glass jars. Cover with • 
boiling syrup, thin or medium, depending on the sweetness desired. 
Process pint or quart jars in the boiling water bath for 30 minutes. 

To make the thin syrup, use two-thirds cup of sugar per pint 
of water. The medium syrup calls for one cup of sugar per pint of 
water. 

When processing the fruit, be sure the jars are placed so 
that the water will circulate freely around them. See that the water 






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Peaches — For Freezing and Canning — 2 

comes well up over the tops of the containers. Place the jars on a 
rack in the boiling water, and when the water is again boiling vigor- 
ously, start counting the processing time. 

FREEZING PEACHES 

Select firm-ripe peaches and peel and slice only enough 
for one carton at a time. Put the syrup, either 50 or 60 percent, 
into the carton — about two-thirds cup for a pint carton--and slice 
peaches into sirup. This keeps them from the air and tends to prevent 
discoloration. Add more syrup if needed to cover peaches and seal as 
soon as oarton is filled. Leave one-fourth to one-eighth inch of 
space at top of carton for expansion during freezing. 

To make a 50 percent syrup, use one cup sugar and four- 
fifths cup water; to make a 60 percent syrup, use one cup sugar and 
one-half cup water. While sugar and water are heating, stir until 
sugar is thoroughly dissolved. Chill syrup thoroughly before adding 
to peaches. 



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SITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP AUGUST 22, 19^9 




omato Juice- -Freeze or Can 

URBANA- -Tomatoes, red, ripe, and fine in flavor, should 
ot be wasted. As a vitamin-C-rlch food, they are among the best, 
n addition they yield a generous amount of vitamin A. 

Foods specialists at the University of Illinois College 
f Agriculture suggest that the juice as well as the whole tomatoes 
e preserved for later meals. The juice can be frozen or canned, 
epending on the equipment you have available. However, freezing 
eems to preserve more of the fresh, ripe flavor of the juice than 
oes canning. 

FREEZING TOMATO JUICE 

Select first-quality tomatoes that are right for serving 
aw. Wash them thoroughly and remove the core. Do not peel them , 
ut cut the large ones into sections or slices. Simmer for 10 minutes 
nd then strain off the juice. Use a wire strainer, not a cloth bag. 

Add 1/2 teaspoon of salt to each pint, and package in leak- 
roof containers, leaving one inch of head space to allow for expan- 
ion during freezing. Jars or cartons made especially for freezing 
iquids are a good choice. There is always danger of leakage when 
he regular cellophane-lined cartons are used for packaging juices. 



-2- 

Seal the jars or cartons as soon as they are filled, and 

reeze promptly. If there Is delay in taking them to the freezing 

nit, store them in your refrigerator. However, do not store longer 

Han three or four hours, and keep the temperature at approximately 
30 to 450 p. 

CANNING TOMATO JUICE 
Select firm, ripe tomatoes that are first quality. Wash 
lem, remove the cores, and cut them into small pieces. Simmer until 
Dft--10 to 15 minutes, depending on the quantity you are processing-- 
id then rub through a strainer. Put the hot juice into jars or tin 
ins that can be sealed perfectly, adding 1/2 teaspoon of salt per 
Lnt. 

Use the boiling-water bath for processing, and process pint 
I quart jars or No . 2 or 3 cans for 15 minutes. When the water in 
le bath is boiling, place jars or cans on the rack so that the water 
Lll circulate freely around them. Have the water well over the tops 
the containers. Start counting the processing time when the water 
! again boiling vigorously. 

*****♦#»#* 



( .othes--To Bleach or Not to Bleach 

URBANA- -Bleaches should be used in home laundry work only 
■ten absolutely necessary. That's the word from Miss Gladys Ward 
time management specialist, University of Illinois College of Agricul- 
tire. Clothes that are correctly washed before they become too soiled 
p not need bleaching. 

A commercial bleach is preferable to Javelle water or other 
nmemade bleaches. When using a bleach, follow the directions to the 
J'tter. Then rinse the garment thoroughly, as any bleach left in the 
ibric will weaken it. 

Use ordinary commercial bleaches on cotton and linen only, 
t.lks and woolens are injured by bleaches. Rayons and nylons do not 
* ! ed bleaching. 

«!'H:lw _n_ 

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,'RSITY OF ILLINOIS • COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP AUGUST 29, 1949 



State Nutrition Conference September 24 



URBANA--The Illinois State Nutrition Conference is sched- 
uled for Saturday, September 24, at the Abraham Lincoln Hotel, 
Springfield, Illinois. You are invited to attend . 

Registration is at 9 a.m. (DST), and the first session 
opens at 9:30 o'clock. The theme for the conference is "The Family's 
Food Problems." It will be carried out in a manner to interest those 
who have problems and those who wish to help families with problems 
relating to food. 

Outstanding speakers In the field of nutrition have been 
scheduled. At the morning session Dr. Frances Van Duyne, University 
of Illinois, will discuss the effects of household procedures on the 
nutritive value of foods. Dr. Janice Smith, University of Illinois, 

Kill present recent developments in the nutrition field. Dr. Ercel S. 
ppright, head, Department of Nutrition, Iowa State College, has as 
her topic, "Forming Food Habits: Factors That Determine Food Likes 
and Dislikes." 

The afternoon session will be devoted to the problem of 
reaching the community with nutrition information. Dr. Marietta 
Eichelberger, director, Nutrition Service, Evaporated Milk Association, 
is the key speaker. 

Exhibits will be arranged by the education committee, and 
new films on nutrition and nutrition problems will be available for 
viewing. The session will close promptly at 3 o'clock. 

********** 



FOR RELEASE WEEK OP AUGUST 29, 19^9 



Canning Peaches? Here's How To Speed The Peeling Job 



URBANA--"I would can more peaches if I didn't have to 
peel them," remarked a homemaker the other day. It is true that 
the directions for canning recommend that the peaches be peeled, but 
there are tricks to speed the job. 

Miss Frances Cook, foods specialist, University of Illi- 
nois College of Agriculture, says to scald the peaches before you 
attempt to peel them. However, scalding does not mean precooking, and 
directions should be followed and time counted accurately. 

Select peaches that are firm and ripe--right for eating 
out of hand--and plan to scald only a few at one time. Use about 
three times as much water as fruit, and be sure it is boiling vigor- 
ously. Place the peaches in a wire sieve or colander, and lower it 
into the water, continuing to heat the water during the scalding 
period. 

Start counting the time from the instant you lower the 
fruit into the water, and hold it there for one minute. Remove and 
plunge it into cold water. If running water is not available, use 
three or four large containers and transfer the peaches as soon as 
the water in one bath loses its chill. 

Rapid cooling is especially important. Unless the fruit 
is cooled quickly--as soon as it is taken from the scalding bath-- 
the cooking will continue. You'll have cooked peaches rather than 
3calded peaches, and peeling will result in waste of fruit as well 
as in waste of time. 



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ItSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP SEPTEMBER 5, 1949 



taking Grape Jelly? Guard Against Crystals 



URBANA--What causes homemade grape jelly to have a gritty 
;exture? How can it be prevented? These are questions which call 
'or answers, for grapes are plentiful this year and good homemade 
jelly is a favorite. 

Poods specialists at the University of Illinois College 
if Agriculture say that cream of tartar crystals (potassium acid 
;artrate) are responsible for the grittiness, and fortunately they 
an be prevented. However, special treatment of the grape juice is 
.ecessary . 

One preventive method is to prepare the juice in advance 
f the jelly-making and let it stand from 12 to 18 hours in a cold 
lace. The crystals will settle out, and the juice can be dipped 
ut carefully and re-strained. The crystals will remain with the 
ediment on the bottom and sides of the container. 

Another preventive method, and one which many homemakers 

sem to favor, is to can the juice and allow it to stand for a time 

3fore making it into jelly. The crystals will form and settle out 
ad the juice can be siphoned off. Another method is to combine the 
cape juice with other fruit juices. 

********** 



FOR RELEASE WEEK OP SEPTEMBER 5, 19^9 



fylon--Use Low Temperature For Ironing 



URBANA-- Check ironing temperatures carefully when you're 
lealing with nylon, is the word from clothing specialists at the 
Iniversity of Illinois College of Agriculture. A "too hot" iron 
:an cause permanent damage to the material . 

If a nylon garment needs ironing, it may be done when damp 
>r dry, but a moderately hot iron--300° F.--should always be used. If 
our iron has a heat control, set it at "rayon" if there is no nylon 
etting. 

If extreme temperatures --above 300°F.--are used, there is 
langer of damaging or even melting nylon. It is thought that re- 
lated ironing of white nylon at high temperatures may tend to cause 

ellowing. 

********** 

'raining Courses For Teen-Age Drivers 



URBANA- -Teen-age drivers are at the wheel of many a family 
ar these days, traveling to and from school. Part of the responsi- 
ility for the safety of these young drivers and their passengers 
•ests directly on parents. 

Miss Gladys Ward, home management specialist, University of 
Illinois College of Agriculture, reminds us that many high schools in 
llinois have training courses for students. These courses are a part 
f regular high school studies, not extras. 

Whether your high school offers such a course for your teen- 
ger or not, make certain that he knows how to drive safely. Be 
ure, too, that he has a genuine respect for his responsibilities as 
driver. 

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RSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OF SEPTEMBER 12, 1949 



f .ckle Those Peaches--So Easy and 30 Good 

URBANA--Save some of that "peachy" taste for winter meals, 
siggests Miss Grace Armstrong, foods specialist, University of mi- 
nis College of Agriculture--in the form of pickled peaches. 

Your meat dishes will have an added zest--in flavor and 
lor--when pickled peaches are served with them. Pickled peaches 
ae easy to make--even a beginning cook can do it. 

Because of the acid involved, however, some special atten- 
on must be paid to utensils used. Only enamelware kettles and 
amel or wooden spoons should be used, and sterilized glass jars or 
cocks are best for storing. Acids are likely to attack the metal 

other types of utensils. 

Pickled Peaches 



4 pounds peaches--small 

yellow freestone preferred 
3 cups sugar 
1 cup vinegar 



1 cup water 

4 sticks cinnamon, broken 

in small pieces 
4-5 cloves for each peach 



Boil vinegar, sugar and cinnamon for 15-20 minutes, or until 
srup begins to thicken. Peel the peaches and add the cloves to each 
Pach. Drop a few peaches at a time into the syrup and cook until ten- 
ir. Pack into sterilized jar and continue until jar is full. Add 
3rup, one stick of cinnamon (broken), seal, label and store. 



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FOR RELEASE WEEK OF SEPTEMBER 12, 19^9 



)ur Windows- -A3 You Wish 



URBANA- -Problem windows don't have to remain problem windows, 
lieir appearance depends on the treatment you give them, says Miss 
tiro thy Iwig, home furnishings specialist, University of Illinois 
Mlege of Agriculture. 

Before you decide on the treatment, study the situation 
t.oroughly. What effect do you wish to accomplish? What do you want 
t.e windows to do for your home—outside and inside? Shades, 
Saperies, and other devices can provide privacy, hide ugly views, 
rgulate light, soften the lines in the wood trim, and even correct 
#ndows that are badly proportioned. It depends how they are used. 

The best window treatment depends, first of all, on the size, 
sape and arrangement of the windows. If the window is very narrow, 
may be necessary to leave every bit of it unobstructed in order to 
ovide sunlight and a feeling of spaciousness. If the span of glass 
so large that the room lacks a friendly atmosphere, you'll want to 

ike it look smaller. 
There is also the problem of height to consider. Is there 
i pleasing relation between the height of the window and the height 
1 the ceiling? Or is the window so short that it appears chopped 
}f, or so tall that it appears lanky. 

The general character of the room and its furnishings should 
considered in deciding on the window treatment. Simple furnishings 
LI for informal treatment; elaborate furnishings usually require 
re formal treatment. Any window decoration should help to create a 
3tful and cheerful atmosphere within the room. 

The University of Illinois leaflet, "Window Treatment," will 
'Lp you solve window problems. Ask your county home adviser for a 
■?y, or write to University of Illinois College of Agriculture, Ur- 
«ia, Illinois. 

JI:lw ********** 

5-49 




\omewakmg item 



tSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP SEPTEMBER 18, 19^9 

3 ear Plenty- -Let ' 3 Turn It to Good Account 

URBANA—Heavy supplies of Bartlett pears are on their way to 
narket. They are perfect for cooking as well as for eating "out of 
land." Miss Frances Cook, foods specialist, University of Illinois 
lollege of Agriculture, suggests baked pears for dessert. 

Select pears that are fully ripe, yet firm in texture. Wash 

.hem, cut them in half--do not peel--remove the core and place in a 

iaking dish which can be covered. Sprinkle the fruit lightly with 

ugar, add a dash of salt, dot with butter, and add about one-fourth 

up of water. Cover the dish and bake in a moderate oven- -350° F.-- 

ntil the fruit is tender (about 20 minutes). 

Cheese is a perfect companion for pears either cooked or 
erved "as is." If your family is fond of cheese, top the baked pears 
ith grated cheese when you take them from the oven. Serve them warm 
nd fragrant with plain cake or cookies 'longside. 

While pears are so plentiful, you may want to process some 
f them for winter meals. Use your boiling water bath for the proc- 
ssing, and plan to work with small amounts of the fruit at one time 
prevent discoloration. 

Wash and peel the pears, cut them in half and remove the core 
oil in thin or medium syrup h to 8 minutes according to size and soft- 
ess. Pack them hot into the containers and cover with the boiling 
7rup. Process pint or quart jars or No . 2 or 3 cans 20 minutes. 

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FOR RELEASE WEEK OP SEPTEMBER 18, 19^9 



Packing the School Lunch- -Teach Children to Help 



URBANA- -School time means lunch time once again. Miss 
Grace Armstrong, foods and nutrition specialist, University of Il- 
linois College of Agriculture suggests that you teach your older 
school-goers how to prepare their lunch boxes. 

What you pack into the lunch box depends on whether or not 
the school has a lunch program. If it does, you have to plan around 
the food available there. Be sure the lunch is adequate—it should 
supply one third of the day's requirement. 

Why don't you have a lunch-packing center? Allow cabinet 
space for storage and for preparing sandwiches. Keep the lunch box, 
thermos bottle, and wax paper handy. 

Teach your child how to wrap sandwiches 30 that they won't 
fall apart and lose the fillings. Use the drug store method—wrap 
a square piece of waxed paper around a sandwich, pull the edges to- 
gether evenly above the sandwich, fold over, and then tuck the edges 
flat under. 

Remind your school-goer that the thermos bottle needs to 
De washed out with hot sudsy water and then carefully rinsed with 
ilear water. Also teach him how to use a funnel to pour milk or 
5ocoa, so that it won't spill. Explain the importance of washing 
'ruit carefully. 

Your child will not only learn how to prepare and wrap food 

"or his lunch, but he'll learn what goes into an adequate and enjoy - 

ible lunch as well. He'll learn organization too. 
HEH:lw ********** 

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tSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OF SEPTEMBER 26, 19^9 




Slip Covers --a 3 Fashionable as You Wish 



URBANA--Slip covers can be smart and streamlined, or they 
can be ill-fitting and unattractive. The decision is yours, says 
Miss Dorothy Iwig, home furnishings specialist, University of Illi- 
nois College of Agriculture. 

Before you select the material for slip covers, decide on 
the result you wish to accomplish. Do you want the slip covers to 
harmonize the decorative scheme of the room, or to add a new accent 
to old furnishings? Do you want them to substitute for upholstery, 

or to protect the permanent covering? 

Slip-cover materials come in a wide range of colors, tex- 
tures, designs and weaves. Look for them at dress goods counters as 
well as in upholstery departments. Firmly woven materials without 
much sizing make the best slip covers. They keep their shape, tailor 
well and are easy to work with. 

Whether to select a plain or patterned material is an in- 
dividual problem. The answer depends on how much design there is in 
the room, the size of the furniture to be covered, and the size of the 
room. If the walls and rugs have distinct patterns, it is wisest to 
choose plain materials or indistinct patterns for slip covers. 

Large rooms and large pieces of furniture need materials that 
are rich in color and sturdy in construction and design. On the other 
hand, small rooms are most attractive when plain or small-patterned 
fabrics are used. 

Check the material for information about shrinkage. The 
oeauty of a slip cover is largely dependent on good fit. Use pre- 
3hrunk fabrics—ones that carry a percentage shrinkage guarantee- -or 
3hrink washable material before you cut the slip covers. 



JEH:lw 



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FOR RELEASE WEEK OP SEPTEMBER 26, 19^9 



Peanut Butter for Protein--and Flavor 



URBANA--The plentiful supply of peanut butter coming to 
local markets can help many food budgets. A rich and inexpensive 
source of valuable protein, peanut butter can be used in a seemingly 
endless number of ways--sandwiches, cookies, salads, breads, and 
puddings . 

Miss Grace Armstrong, foods and nutrition specialist, Uni- 
versity of Illinois College of Agriculture, suggests that you use pea- 
nut butter to supplement your growing child's protein needs. Children 
need plenty of food for energy also, and one tablespoon of peanut 
butter gives almost 100 calories. 

Pack a surprise into your child's school lunch- -sandwiches 
nade with peanut butter banana bread. You can use a variety of fill- 
ings for flavor changes. 

PEANUT BUTTER BANANA BREAD 

2 1/4 c. flour 1 egg 

k t. baking powder 1/2 c. milk 

1/2 t. salt 1 c. peanut butter 

1/2 c. sugar 1 c. mashed banana 

Sift flour with baking powder, salt and sugar. Beat egg 
fell, add milk and combine with flour. Mix lightly until dry ingred- 
ients are just dampened. Add peanut butter and banana and stir just 
mough to distribute. Turn into a well-greased loaf pan and bake in 
1 slow oven (300 degrees) for 20 minutes; then Increase heat to 375 
legrees and continue baking for 25 to 30 minutes longer. 

5M0:lw -0- 

D-20-49 



tomemakmg 




news 



KSITY OF ILLINOIS COLLEGE OF AGRICULTURE EXTENSION SERVICE 



FOR RELEASE WEEK OP OCTOBER 3, 19^9 




Kleffer Pears Call for Special Attention 



URBANA--Kieffer pears are considered choice for canning. 
The crop In home orchards Is better than usual this year and is call- 
ing for attention. 

Miss Grace Armstrong, nutritionist, University of Illinois 
College of Agriculture, reminds us that Kieffers call for treatment 
iifferent from that of the so-called soft pears--Bartletts, Anjous 
and Bosc. They are very firm when they are ready for picking, and 
two or three weeks should be allowed between picking and canning in 
Drder for them to ripen. 

Store them at room temperature- -60 to 65° F.--and do not 
ittempt to hurry the ripening process. Check them frequently after 
ibout 10 days or two weeks to determine the stage of ripeness. When 
hey begin to soften--lose their firm, hard texture--they will be 
?ight for eating out of hand or for canning or preserving. 

To prepare Kieffers for canning, wash and peel or not as 
rou wi3h. The best part of the pear lies next to the skin, and many 
lomemakers prefer to can them unpeeled . Cut them into halves and 
^emove the cores. Be sure to cut the core deeply enough to remove 






: 



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■ 









• 















Kieffer Pears Call for Special Attention--2 

most of the "stone cells" near the core. These cells never soften 
completely during cooking and tend to give the fruit a "gritty" taste, 

Work with small amounts of the fruit at one time, and carry 
the processing through promptly in order to prevent discoloration. 
Boil the prepared fruit in thin or medium syrup from four to eight 
minutes according to the size and softness of the fruit. 

Pack hot into the containers and cover with the boiling 
syrup, leaving approximately one inch of head space. Process immed- 
iately in your hot-water bath. Allow 20 minutes' processing time for 
pint and quart jars and for No. 2 or No. 3 cans. Begin counting the 
processing time when the water reaches a vigorous boil. 

jEHrlw #«**#***## 

9-27-^9 



FOR RELEASE WEEK OP OCTOBER 3, 19^9 



Picnic 3 or Hams --Which Should You Buy? 



URBANA--"Pork for your table" will be an October meal- 
planning slogan with the supply becoming plentiful for the first 
time in several years. 

Why don't you ask about picnics (also called picnic hams) 
at your local market? Sleeter Bull, professor of meats, University 
of Illinois College of Agriculture, reminds you that you can serve 
them in many ways. 

Picnics are sold either fresh or cured and smoked. Some- 
times pork steaks are sliced from the fresh picnic for frying. Other 
times the entire picnic is roasted. Cured picnics usually are "ten- 
derized" in the smokehouse and should be roasted. 

Compare price and quality of picnics and hams at your local 
market. Which cut will fit your needs better? Perhaps a picnic 
would be a better buy than a ham. 

Picnics usually sell for a little less than hams. The 
picnic, however, contains slightly less edible meat than ham. A 
pound of picnic, with the bone in, makes one and a half to two serv- 
ings. A pound of ham, however, usually makes two to three servings. 

Also what meat there is on the picnic is less desirable 
than ham, and the picnic is more difficult to carve. 

If you would like more information about pork, ask your 
home adviser for the bulletin, "Pork for Your Table," or write to 
the University of Illinois College of Agriculture, Urbana . 

iCMOrlw -0- 

9-27-49 



mi 



tomem akm g 



^ce 



nem 



IISITY OF ILLINOIS 



COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OF OCTOBER 10, 19^9 




Apples on a Stick—Easy to Make and Good 



URBANA- -Apples on a stick, taffy apples, or glazed apples- 
name them as you wish—are favorites with the young fry. Fortunately 
for mother, they are easy on the time schedule as well as on the 
pocketbook. Not- too-young children can make their own. 

Miss Frances Cook, foods specialist, University of Illinois 
College of Agriculture, suggests that the taffy apple venture is a 
good basis for an after-school party. It can be turned into a money- 
making project by the Girl or Boy Scouts, 4-H Clubs or members of the 
Sunday School class. 

Select firm ripe apples that are not too large. Be sure 

they are free from imperfections. Wash and stem and run a wooden 

skewer into the center of each. Metal skewers tend to discolor the 

apple and give it an off -flavor. 

To prepare the syrup or taffy, combine 1 cup granulated 
sugar, 1 cup brown sugar, 1 tablespoon lemon juice or vinegar, and 
1/2 cup hot water. Mix thoroughly and boil to 290° F., or until it 
cracks when tested in cold water. 

Place the syrup over boiling water to keep it hot and to 
prevent hardening. A double boiler is a good utensil to use. Dip 
the apples in the syrup, coating each one thoroughly. Stand them on 
wax paper to cool. 
'JEH:lw *********** 



FOR RELEASE WEEK OP OCTOBER 10, 19^9 



"For Their Sake — Stop Fire " 



URBANA--Flre is the leading cause of accidental death for 
children under 5 years old. Two thousand of these small children lose 
their lives by fire each year. 

"For Their Sake--Stop Fire," the official poster for Fire 
Prevention Week—October 9-15--was prompted by these startling facts. 

Miss Gladys Ward, home management specialist, University 
of Illinois College of Agriculture, reminds you to check your home 
for fire hazards. Don't let your child be one of the 2,000 to die 
because of carelessness or Ignorance on your part. 

Check electric appliances for loose connections or short 
circuits. Open fireplaces should be fully enclosed with a tightly 
fitting screen. 

Be sure curtains or draperies cannot blow over ash trays, 

slectrlc bulbs, kerosene lamps, gas or candle flames. 

Turn the electric iron off, Miss Ward says, even if you 
Leave it for a minute to answer the phone. That minute may lengthen 
Into 10 or 15 minutes. Use the automatic cut-off type, if possible, 
and put In a safe place to cool. 

Don't use inflammable cleaning fluids. Watch your stove- 
pipes, pipe collars and flues closely for defects. Check your auto- 
natic gas water heater regularly. Turn off the non-automatic type 
before leaving the house. 

Don't throw flour, uncooked cereals, or dust from a vacuum 
jleaner or dustpan into a stove with fire or into a burning inciner- 
itor. Dust is explosive; wrap it up and dispose of it safely. 

Clean up your cellar, attic, and garage, and keep it in 
?rder. Many fires start in waste paper, litter, or rags in your cel- 
Lar, attic or garage. 

3M0:lw ********** 

10-4-49 



FOR RELEASE WEEK OP OCTOBER 17, 19^9 



Fish Supplies Are Heavy—Good Buys at Local Markets 



URBANA- -Plentiful supplies of fish and seafoods are bring- 
ing lower prices. Way out in front in the good buy category in many 
markets are whitefish, lake trout, and pike. There's a goodly 
amount of perch available also. 

The Fish and Wildlife Service reports heavy shipments of 
shrimp. If shrimp grounds in the Gulf of Mexico haven't been af- 
fected adversely by the recent hurricane, even heavier supplies can 
be expected in midwest markets. 

Oyster shipments continue heavy, and quality is good. The 
price trend is down, but at present oysters are listed in the higher 
brackets . 

Every market that has adequate storage has an abundant sup- 
ply of frozen fish--f illets and steaks. Some markets stock the 
frozen dressed whole fish. Use frozen fish in same way as the fresh. 

Start cooking before it is completely thawed. 

********** 

Apples Are Probably the Most Adaptable of all fruits. Raw, 
they are excellent "as is" for desserts and between-meal snacks. 
They add crispness and color to salads and fruit cups. 

Cooked, apples can appear at any meal of the day and in var- 
ious dishes. Apples fried by themselves or with ham or bacon, baked 
apples, apple sauce, apple pie, turnovers, Brown Betty, and apple 
upside-down cake are a few of the favorites. 

-0- 

JEH:pm 
10/11/49 



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am 



emalmg 




news 



\-RSITY OF ILLINOIS ■ COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP OCTOBER 24, 1949 




■ Problem Windows--How to Curtain 

URBANA--Bay or recessed windows present a problem in cur- 
taining. When appropriately treated, however, they add a decorative 
note to the room. 

Miss Dorothy Iwig, home furnishings specialist, University 
of Illinois College of Agriculture, says such windows are more attrac- 
tive if treated as a unit. The treatment should be in keeping with 
the type of window. 

If the window and the wall beneath are on the same plane, 
the curtains or draperies may be any length you wish. But if the win- 
dow is recessed and the sill extends out some distance, or if there is 
a window seat below the window, a sill-length curtain is usually more 
satisfactory . 

If the windows are separated by a narrow strip or wall, treat 
them as one unit. Cover the vertical wood trim, especially if it is 
dark, with the curtains, draperies, or both. A valance or cornice 
board may be used if the window is high enough. 

Consider color, texture, and pattern in selecting the mater- 
ial for the curtains and draperies. The window treatment should harmon- 
ize with the other furnishings in the room. If there is considerable 
pattern In the walls and furnishings, select drapery materials that 
are plain or that appear plain. 

If the walls and furnishings are plain, then patterned drap- 
eries may be used to add interest to the room. However, if the drap- 
eries are patterned, it is wise to use plain glass curtains. 



JEH : lw 



♦***»***** 



: 






FOR RELEASE WEEK OF OCTOBER 24, 1949 

!i der Tricks --These Are Good Ones 

URBANA--The big apple harvest is sending jugs of fresh cider 
to local markets and roadside stands. It is tops for serving "as is" 
nd can be turned into party fare for special occasions. Best of all, 
the price is in keeping with everyday pocketbooks. 

Miss Grace Armstrong, nutritionist, University of Illinois 
College of Agriculture, suggests Hot Mulled Cider as a popular choice 
for cool fall evenings. To prepare it add 1/3 cup of brown sugar 
(approximately) to a quart of sweet cider. Tie the spices--l/2 
teaspoon allspice, a stick of cinnamon, 6 whole cloves--in a cheese- 
cloth bag, and add to the cider. Simmer until the cider is spiced 
to taste--about 10 minutes. Serve piping hot with a da3h of nutmeg. 

Boiled Cider Applesauce topped with whipped cream is a fav- 
orite dessert in New England. Reduce 1 quart of cider one-half by 
boiling. Add it to 2 quarts of sliced apples and simmer one to two 
hours. If the cider is sour, add maple sugar or brown sugar to taste. 

Sweet cider can be added to mincemeat, to apple butter, and 
o any number of meat and dessert sauces. Use your standard recipe 
or Raisin Sauce which you serve with ham. For the liquid use cider 
nstead of water. Ham baked in cider is another favorite. 

Cider also adds a good flavor to spice cake. Add it instead 

of milk and decrease the sugar in the recipe by 1/4 cup if the cider 

is extrasweet. 

JEHrlw -0- 

IO-19-49 







Tims 




ERSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP OCTOBER 31, 19^9 



Home Repair of Rug3 and Carpets—Setting the Stage 



URBANA- -Minor repairs on a rug or carpet can be made at 
home, says Miss Dorothy Iwig, home furnishings specialist, University 
of Illinois College of Agriculture. The main ingredients are time 
and patience and the desire to turn out a professional-looking job. 

Study the repair that is required, and check the supplies 
you'll need. Find out about what kinds of mending materials are used 
by commercial workers and whether or not they are to be bought at 
retail. Study techniques and methods, and do some practice work to 
develop your skill if necessary. 

If bare spots in the rug or carpet are to be filled in. 
you'll need a special kind of yarn. Carpet yarn is the best choice. 
It is firm, has springiness, and can stand hard wear. Frequently 
rug and carpet shops and departments stock small supplies of these 
yarns . 

If you are unable to get carpet yarn, then use harsh wool 
knitting yarn. Match the colors in your rug as nearly as you can, 
and select a yarn in keeping with the texture of the rug. 

If necessary, send to the manufacturer of your rug for mend- 
ing material. You'll find his name as well as the pattern number, 
rug quality, and color stamped on the back of the rug It is impor- 
tant to include this information with your order. As an extra precau- 
tion, send a few tufts of each color you need as samples. They can 
be pulled from scattered places in the selvage without harming the 
rug. 
JEHrlw ********** 

10-26-^9 



FOR RELEASE WEEK OF OCTOBER 31, 19^9 

Apples--Buy Variety Suited to Your Needs 

URBANA- -Apples in all shapes and colors are rolling into 
market- -bright yellow, vivid red, and greenish-yellow with green 
specks, russet dots, or red stripes. And what kind should you buy? 

"Each variety is suited for a certain purpose," says R. A 
Kelly, fruit and vegetable marketing specialist, University of Illi- 
nois College of Agriculture , "so buy apples according to your needs." 

Some varieties are best for eating out of hand: some are 
especially good bakers. Others are right for cooking. Before you 
go to market for apples, decide how you're going to use them. 

Grimes Golden apples--bright yellow with russet dots--are 
excellent for eating out of hand and also for salads, desserts, and 
cooking. Jonathans are extragood for salads, pies, sauce, and baking 

Crisp juicy Baldwins are especially good for pies, sauces, 
and general baking. They are only fair to good for dessert and 
salads . 

Ben Davis apples are suitable for cooking. Delicious and 
Golden Delicious are excellent for eating out of hand and for salads. 

For general cooking, Mcintosh are especially good. They're 
excellent for dessert and salad too. Rome Beauty and Rhode Island 
apples are good for pies, sauce, and general baking. 

COKtlw ********** 

10-26-49 



V»«i 



torn 



emakmg 



y*e e 



news 



ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP NOVEMBER 7, 19^9 



Cranberries Are Ready—Let's Tuck Them Into Dally Menus 

URBANA- -Cranberry marketing Is swinging into high gear well 
ahead of the holiday season. This year's production is estimated at 
more than 800,000 barrels—enough berries for all of the uses you can 
think of from beverage to sauce to jelly. 

Miss Frances Cook, foods specialist, University of Illinois 
College of Agriculture, suggests that we buy cranberries carefully 
and give attention to storage methods. The best berries are firm, 
plump, and fresh looking, and they have a high luster. Color and size 
make little difference in quality. 

Buy cranberries in quantity if you have proper storage for 
them. They need a dry atmosphere and a temperature that is quite uni- 
form. Excess heat is not conducive to good keeping, and they should 
not be moved quickly from cold to warm temperatures. 

If you want cranberry jelly that "sets" and sauce that "jells" 

without the addition of pectin, then don't delay. Make your supply 

just as soon as possible. Acid and pectin are necessary, and in the 

proper balance and quality for jelly. The berries ripen in storage 

and tend to lose some of their jelly-making properties. 
iJEHrlw ****♦****♦ 



FCF ?'■ Z "IZ>: "7 :7CTZ.Y3I? V 19*-; 

You Can Use Those Weeds --Cr. ::ur ladle 

URBANA--Bring 3ome of those celcred leaves or Iry weeds and 
branches Into your here, suggests Miss ".= ::::. "eesr.er. home economics 
Instructor, University ::" Illir.eis College :d Agriculture. l*:u ca- 
use them--as a table iecoration or centerpiece. 

Leaves of any share :r color, twigs, veeds, branches., and 
grasses are some Ingredients dor attractive arrangements. Ml ft 
look for these Ingredients- -in your "art. lav-. :r roods — try tc get 
something didderent.' sets Miss ''eesr.er. Locust reds, Isage c ranges 
(hedge apples), pine cones, and didderent kinds :d grasses and veeds 
add interest In color and texture. 

Don't gilt or paint the iters ycu find. They have ar. at- 
tractive gradation rd color naturally. Use then as is. Miss "eesr.er 
says . 

Soae casie rules :: rerer.cer to get attractive arrargererts 
are: Don't get too many items In the grouping; avoid a salt-ar.i- 
pepper" effect— group things together tc give striking ecler art in- 
teresting texture. 

Vary the types of ingredients, rut ion t get toe man - kinds 
of things into the arrangement either. l*ou don't Bant it to look like 
a weed patch. 

To avoid a spindly loe an you use long, thin branches 

or weeds, place leaves around the case. Miss Veesrer suggests. 

" ?g-d pottery, caskets, or woven trays are good containers 
d you use veeds. branches, twigs, cr such, Telicace glass contain- 
ers right for small terries cr dine grasse: 

COK: lw ***•■»****■• 

n-i-49 




mm 



/ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE 



EXTENSION SERVICE 




FOR RELEASE WEEK OP NOVEMBER 14, 1949 



Make a Toy for Your Child 



URBANA- -Every day is a toy day for your child, hut with the 
holiday season in sight, you'll want to do some extra thinking about 
toys. 

Very little money is needed to supply a child with suitable 
play materials; you can make them at home. Homemade toys can be as 
attractive and satisfying as the most expensive playthings. And often 
they are more appreciated, especially when the child shares in the 
making. 

A University of Illinois circular, "Toys That Can Be Made 
at Home," gives directions for 27 easy-to-make toys. Some of them 
are a cheese-box car, a clock movement tractor, a block boat, a garage, 

and a gliding box. 

To make a gliding box, all you need is a 5-pound cheese box, 
4 furniture glides, 2 pieces of wood 3/4" x 1-1/8" x 3-5/8" (for rein- 
forcement blocks), a screw eye, a shoestring, and some nails. Here's 
how to make it: 

Fasten reinforcement blocks in each corner of the cheese 
box. Carefully sand all surfaces and edges of the box, and reinforce 
it with small nails wherever necessary. Insert a screw eye in one 
end of the box. Fasten furniture glides on the reinforcement blocks. 
Enamel the edge of the box in a contrasting color--and you have an 
inexpensive toy your child will enjoy. 

If you want more information about "Toys That Can Be Made 
at Home," write the University of Illinois College of Agriculture, 
Urbana, Illinois. 

COK:lw ********** 

11-8-49 



FOR RELEASE WEEK OP NOVEMBER 14, 1949 



Wash Those Leather Gloves 

URBANA--Are you wondering how to care for your leather 
gloves this season? Some glove news and washing advice come from 
Miss Edna Gray, clothing specialist, University of Illinois College 
of Agriculture. 

All gloves made of leather and tanned in the United States 
are washable, Miss Gray says. The chemicals used in chrome tanning 
make it possible to wash capeskin, pigskin, chamois, doeskin, and 
even mocha gloves . 

Simple directions for washing leather gloves are: Wash 

gloves in lukewarm soapy water or in a solution made of a synthetic 

detergent especially for leather gloves. All gloves except doeskin 

should be washed on the hands. Doeskin Is washed In the hands, like 

hosiery or lingerie. Rub the gloves gently. 

Rinse in water which has just a little suds in It to help 
restore some of the natural oils to the leather. Or, If a synthetic 
detergent is used, rinse in clear water. Roll the gloves off the 
hands after rinsing, and place on a Turkish towel. Press the water 
out; never squeeze or twist the gloves. 

To keep the fingers from sticking together, blow into the 
gloves. If convenient, stuff tissue paper into the fingers. 

Or you can use a glove dryer, Miss Gray says. Be 3ure the 
size is right; do not stretch the gloves on too large a dryer. 

Dry all gloves away from heat. Dry white doeskin gloves 
1 away from sunlight. The doeskin yellows if exposed to bright light. 

Before the gloves are completely dry, put them on to shape them to 
| your hand . 

One precaution: If your gloves have already been dry 
cleaned, it is too late to wash them. In cleaning, much of the nat- 
ural oil is removed, leaving the gloves stiff and dry. 

C0K:lw -0- 

11-8-49 




Ttews 



'ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE ■ EXTENSION SERVICE 




FOR RELEASE WEEK OF NOVEMBER 21, 19^9 



Find Space for More Closets 



URBANA--If more closet space Is on your remodeling list for 
the winter season, here are some suggestions from Miss Catherine M. 
Sullivan, home management specialist, University of Illinois College 
of Agriculture . 

"These suggested patterns for additional closet space have 
been used by homemakers throughout the state of Illinois," Miss Sulli- 
van said. "Some closets made use of extra hallway space; others hid 
ugly chimneys or water pipes." 

If a room is large enough, a closet strip may be added to 
serve two rooms, one room and a hall, or only one room. Usually 
closets which project into the room are unattractive in appearance and 
make furniture arrangement difficult. 

Hallways offer some opportunity to provide additional stor- 
age. If the hallway is wide, closets may be built along one wall. 
Sometimes one end of the hallway can be enclosed and the closet opened 
into both an adjoining room and the hallway. 

If yours is a story-and-a-half house with sloping ceilings, 
you could build storage along the low wall, suggests Miss Sullivan. 
If there is a window in such a wall, or a dormer window, you may have 
closets built on either side. A dressing table or desk may be built 
directly in front of the window. This same pattern may be used in 
the living room around a window or fireplace. Open shelves are often 
used in the upper part of the unit, and enclosed storage is built in 
the lower part . 

If there is an exposed chimney in the room, you may want to 
build a closet around it. These closets may be as shallow as the 
chimney or deeper, as you wish. Following the same principle, you may 
want to hide some water pipes and get storage space at the same time. 
COK:lw ********** 

11-15-49 



FOR RELEASE WEEK OP NOVEMBER 21, 19^9 

"Over-the-Counter" Tests Lead to Wise Buying 

URBANA--Wise buying of fabrics for home sewing is an aid to 
your budget and the serviceability of the garment you plan to sew. 
"Give the shopping problem some thought before you start," says Miss 
Florence King, clothing specialist, University of Illinois College 

of Agriculture. 

Ask yourself these questions before you buy, Mi3s King sug- 
gests: What type of fabric do I want for the use I plan to make of it? 
Do I want it to wear a long time or only a short time? Will it get 
hard wear or relatively light wear? Is it to be laundered or dry 
cleaned? 

A few simple "over-the-counter" tests can be made to judge 
the quality of the material. One is the test for yarn slippage. When 
the yarns in a fabric shift easily, a small amount of wear may be ex- 
pected. The fabric may pull out at seams, tucks, and darts. Pulled 
areas may be formed in any part of the garment where there is strain. 

To test for yarn slippage, place a corner or edge of the 
fabric between the thumb and forefinger of each hand, with the thumbs 
on the top side and the tips 1/8 to l/k inch apart. Exert a steady 
pressure on the area between the thumbs. If the yarns slide or shift 

easily, the fabric is not likely to wear long. 

A test for starch filling can also be made at the counter. 
Some fabrics carry an excessive amount. When they are laundered or 
dry cleaned, the filling is removed. This leaves a material much 
lighter in weight and having a porous appearance. 

To test for an excessive amount of starch filling, rub a 
corner of the material between the hands as though you were launder- 
ing it. See whether starch rubs out. The limpness of the area, in 
comparison to the unrubbed fabric, will indicate what to expect of 
the material after it has been washed or dry cleaned and the filling 
removed . 

COKtlw ********** 

11-1 5-4Q 



i 










Ttews 



I'ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE EXTENSION SERVICE 



FOR RELEASE WEEK OP NOVEMBER 28, 19^9 




Quick Fruit Cake- -Make It With Mincemeat 



URBANA- -Mincemeat Fruit Cake will take care of many refresh- 
ment problems during the busy days ahead. It is quick to make and it 
can be made in advance and aged, or served right from the oven. 

Miss Frances Cook, foods specialist, University of Illinois 
College of Agriculture, recommends this recipe. It has been tested 
and found good. Measure the ingredients accurately, check baking time 
and temperature and you'll have no difficulty. 

MINCEMEAT FRUIT CAKE 



2 cups mincemeat 

1 cup raisins 

1 cup nutmeats, chopped 

1 cup sugar 

1/2 cup butter or margarine, 

melted 
1 teaspoon vanilla 



2 eggs, separated 

2 cups flour 

1 1/2 teaspoons baking powder 

1/2 teaspoon soda 

1/2 teaspoon salt 



To the mincemeat add raisins, nuts, sugar, butter or mar- 
garine, vanilla and egg yolks. Beat the mixture thoroughly. Sift 
the flour once before measuring; then add baking powder, soda and 
salt and sift again. Fold into the mincemeat mixture. Beat the egg 
whites until light and fluffy but not dry, and fold into the cake 
mixture. Pour into a well-greased tube pan and bake in a slow oven 

(325° F.) for approximately 1 1/2 hours. 
JEH:lw ********** 

11-22-49 



FOR RELEASE WEEK OP NOVEMBER 28, 19^9 

Corduroy- -Hov to Wash and Press 

URBANA--Don' t let corduroy garments get too soiled before 
you wash them, says Miss Edna Gray, clothing specialist, University 
of Illinois College of Agriculture. 

Whether they're play togs or "dress-up" clothes, you'll want 
to treat corduroy right to retain Its "good looks." To remove loose 
dirt and dust, brush each garment well before washing. Empty pockets 
carefully . 

Wash each garment separately, because the color might run 
a little and also because lint clings to corduroy and is difficult to 
get off after It has dried on. 

Use lukewarm suds for washing corduroy garments. Wash them 
as quickly as possible. Then rinse until the water is clear. Do not 
wring or crush the garment in any way . 

Spread the garment out when hanging so that there will be 

no creases or folds. Just before it is dry, turn it face down, and 

press lightly. Don't let the weight of the iron down or slide the 

iron back and forth-- the pile of corduroy mats easily. 

Some people recommend ironing corduroy on a soft terry cloth 
towel. It "cushions" the material and prevents the nap from flattening. 
If the corduroy lacks luster, finish it by running the iron lightly 
on the right side in the direction of the pile. Hold the iron up so 
that its weight does not rest on the pile. 

Frequently the nap will appear uneven in sections of the ma- 
terial after laundering and pressing. Brushing lightly with a rather 
soft-bristled brush will fluff the nap and straighten It. 

COKrlw ********** 

11-22-49 




Ttem 



I ERSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OF DECEMBER 5, 19^9 




Correct Roasting Gives Ta3ty, Juicy Bird 



URBANA--Correct roasting is slow cooking by dry heat on a 
rack in an open pan. It needs no water, no basting, and no cover. 

With the supply of chickens plentiful, and the holiday tur- 
key dinner ahead, you'll want to know true roasting techniques to get 
a tasty and juicy bird. 

"Many people overcook turkey or chicken," says Miss Frances 
Cook, foods specialist, University of Illinois College of Agriculture. 
Follow true roasting techniques, careful timing, and correct "doneness 
tests," and you'll have more servings of juicier, evenly browned meat. 

A shallow open pan is recommended for roasting. It allows 
the heat to circulate around the bird, roasting it evenly. A rack at 
least 1/2 inch high raises the bird off the bottom of the pan, keeping 
it out of the juices. 

Don't use a fork to test for doneness, Miss Cook says. It 
is not a reliable test and juices escape from the meat. To make the 
test for doneness, take hold of the drumstick or wing, protecting 
your fingers with a cloth or paper. If it moves easily, it is done. 
Or press the thickest part of the drumstick with the fingers. When 
the meat feels quite soft, it is done. 

If you use a meat thermometer, you'll be able to tell exact- 
ly when the bird is completely roasted. Insert the thermometer Into 
the thigh muscle (for turkeys and larger birds) and cook until the 
thermometer registers 190° F. Or place the bulb of the thermometer 
in the center of the dressing (for chickens and smaller birds) and 
cook to I80-I85 F. 

A Timetable for Roasting Young Birds by Miss Cook is avail- 
able from the University of Illinois College of Agriculture. It is 
in handy card-form and is sent free upon request. 

COKrlw ********** 

11-30-49 



FOR RELEASE WEEK OP DECEMBER 5, 19^9 

Plentiful Foods Give Economical and Tasty Meat Dish 

URBANA--Use some December plentiful foods to get your budget 
into shape before holiday spending. A trio of plentifuls--pork, 
raisins, and nut meats—gives you an economical and tasty dish. Pork 
Shoulder With Raisin-Nut Stuffing. 

Miss Grace Armstrong, foods specialist, University of Il- 
linois College of Agriculture, reminds you to cook pork at a low tem- 
perature and thoroughly to get the full benefit of the flavor and to 
prevent any danger from trichinosis. A meat thermometer is recom- 
mended in cooking pork roasts. 

Pork Shoulder With Raisin-Nut Stuffing 

5-6 lb. fresh pork shoulder 1/2 lb. raisins 

1 T. chopped onion 1/2 c. chopped nut meats 
1/2 c. chopped celery and leaves 2 1/2 c. soft bread crumbs 

2 T. chopped parsley Salt to taste 

2 T. fat Grated lemon rind, if desired 

Have bones removed from pork shoulder. Sprinkle inside 
of opening with salt and pepper. To prepare stuffing, cook onion, 
celery and parsley in the fat for a few minutes. Mix raisins and 
nuts thoroughly with bread crumbs; stir into the cooked vegetables 
and add salt. Add grated lemon rind, if desired. Pile some of stuff- 
ing into cavity, then begin to skewer or sew the edges together to 
form a pocket. Gradually work in the rest of the stuffing, but do 
not pack tightly. Sprinkle outside of stuffed shoulder with salt and 

pepper. Place roast, fat side up, on a rack in a shallow pan. Do 
not add water and do not cover. Cook until tender in a slow oven 
(3250 p.) about k hours, turning occasionally. Make gravy with pan 
drippings. Remove skewers before serving. A roast of this size will 

; give 10-12 servings. 

'■ C0K:lw ********** 

! 11-30-^9 




news 



J/ERSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OF DECEMBER 12, 19^9 




Pecan Supplies Heavy--Make Some Cookle3 

URBANA--Heavy pecan supplies are at your markets- -timed 
just right for the holiday season. Pecan cookies are in order-- 
they ' re tasty and economical. If you prepare them now, you'll have 
some free time during the busy holidays too. 

Mrs. Pearl Janssen, foods specialist, University of Illi- 
nois College of Agriculture, recommends this recipe. "These cookies 
are some of the best I know,' 1 Mrs. Janssen says. 

PECAN COOKIES 



Temp. 350° F. 

1/2 c . butter 

1/4 c. confectioner's sugar 

1/16 t. salt 

1/4 t. almond flavoring 



Time: About 30 to 45 minutes 

1/2 t. vanilla flavoring 
2 T. water 

2 c. sifted all-purpose flour 
1 c . chopped pecans 



Cream butter, add sugar, salt, and flavorings. Mix well. 
Add water, pecans, and flour. Mix to a stiff dough. Shape in finge: 
shapes with hands. Place on ungreased pan and bake until crisp and 
only slightly brown. Roll in confectioner's sugar. Yield: About 
3 1/2 dozen. 

This recipe Is one of six cookie recipes which you can get 
by writing the University of Illinois College of Agriculture, Urbana 
Mrs. Janssen has selected recipes of different kinds--refrigerator, 
shape-in-hand, roll, bar, drop and "press" cookies. 



COKrlw 
12-6-49 



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FOR RELEASE WEEK OP DECEMBER 12, 19^9 

How-to-Get a Weil-Dressed Chicken 

URBANA--Many chickens will be on the "road to market" for 
that busy holiday season ahead--here are some steps for proper kill- 
ing and dressing. 

Proper bleeding is one of the important steps on the way 
to a well-dressed chicken says S. P. Ridlen, poultry specialist, Uni- 
versity of Illinois College of Agriculture. Poor bleeding results 
in dark skin and muscles. 

Hang the bird by its legs. To get proper bleeding, cut 

diagonally across the roof of the mouth. Then hang a weighted 

blood cup from the mouth. Stick a knife into the brain to relax 

feathers for dry picking. This method, Ridlen says, is quick for 

quantity killing. If you're not equipped to hang the chicken and 

if you're killing only a few- -cut off the head and let the blood 

drain. 

For slack scalding in commercial dressing, the temperature 
of the water Is usually kept at 128 to 130° F. For home dressing, 
a somewhat higher temperature may be used. Caution- -keep the tem- 
perature of the water below 150° F . 

Birds are easier to draw if they have been chilled to about 
32 to 34° F. If this is not convenient, they should be drawn as soon 
as they are picked. To prepare for drawing, singe the bird over a 
gas or paper flame. After singeing, brush the bird thoroughly. Re- 
move tendons which connect the muscles of the drumstick with the toes. 
To do this, make an incision in the back side of the shank, slip a 
nail or hook under the tendons one at a time, and give it a steady 
pull. Then you can cut the shanks off at the hock joint. 

The next step is washing the chicken. Be sure to wash it 
thoroughly. Following the drawing procedure, cool the bird as rapid- 
ly as possible in cold water. After it is cooled, freeze the bird 
immediately . 

C0K:lw ********** 

12-6-49 




nem 



/ERSITY OF ILLINOIS 



COLLEGE OF AGRICULTURE • EXTENSION SERVICE 




FOR RELEASE WEEK OF DECEMBER 19, 19^9 



Remember Snacks and Emergencies When Marketing 



URBANA --Check that food supply once more before Christmas 
week. You might want to order extra supplies for emergencies, quick 
meals, or snacks says Mrs. Glenna Lamkin, food specialist, University 
of Illinois College of Agriculture. 

People do "happen in" during the holiday season, and some- 
thing interesting to serve is the mark of a good hostess. 

Check the amount of staple foods like flour, all kinds of 

sugar, spices, flavoring, fat, etc. Remember that the larger the 

amount purchased, the less the price per pound; the use and storage 

space will determine the quantity you'll buy. 

Class studies indicate that pure extracts, while more expen- 
sive than others, are better in flavor, Mrs. Lamkin says. Spices are 
usually purchased best when in small units in tin containers, because 
spices lose flavor upon aging. 

Remember that nuts in the shell will probably have the 
best flavor. Shelling is a job for the children, and it will give 
them a chance to share in the activities. A pound of nuts--both 
pecans and walnuts- -will yield two cups or one half pound of shelled 
nuts. At present prices, they represent a saving of about twenty 
cents a pound in comparison with those purchased already shelled. 



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COKrlw 
12-13-49 



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FOR RELEASE WEEK OP DECEMBER 19, 19^9 

No One Recipe for Christmas Door Decoration or Centerpiece 

URBANA-- Christmas door decorations and table centerpieces 
will help to complete that holiday spirit in your house. Here's what 
Miss Kathryn Weesner, home economics instructor, University of Illi- 
nois College of Agriculture, says about them: 

"There's no one recipe for a door decoration or table center- 
piece. Remember this basic principle: Have a center of interest, and 
subordinate the other items to it. And use your imagination." 

The evergreen you use to decorate your front door needn't 
be in the shape of a wreath. You can form it into the shpae you want. 
And you can add bells, pine cones, or stars to the greenery if you 
| wish. 

If you have some stubby candles, melt them, save the wicks 
and reshape them into a large candle for a centerpiece. Paper milk 
cartons, tin cans, or jello molds can be used as forms. You can make 
a rough- surfaced candle by melting additional wax and beating it with 
an egg beater when it's just getting solid. When It's lumpy, spread 
it on the solid candle. Or you could use melted wax in a contrasting 
color to paint loops or other simple designs on the candle. 

Use some Christmas tree ornaments for a center of attraction 

on your table too. Slide the metal holders of the ornaments onto a 

spindle and use some evergreen to trim the base of the spindle. 

Remember to apply the basic principle of having a center of 
interest and subordinating the other items to it. Use the materials 
you have handy--you' 11 be surprised at the number of original decora- 
tions you'll get. 

1 COK:lw ********** 

j !2-i3-49 




news 




'ERSITY OF ILLINOIS • COLLEGE OF AGRICULTURE • EXTENSION SERVICE 



FOR RELEASE WEEK OP DECEMBER 26, 19^9 

How to Remove Candy Stains 

URBANA--Don* t get discouraged if your child gets candy stains 
on those new party clothes. Some easy-to-do steps will get those 
stains out at home, says Miss Florence King, textiles and clothing 
specialist, University of Illinois College of Agriculture. 

For a candy stain which containssugar and no fat, use water. 
Dip a toothbrush into lukewarm water, and tap the stain with the 
brush to get the water completely through it. Then dry with a cham- 
ois . 

"Always work with the grain of the cloth," Miss King cau- 
tions. Follow the lengthwise or crosswise yarns while tapping the 
water into the cloth and while drying It. 

If the stain is sugar and fat (such as fudge), remove the 
sugar first, following the above procedure. Then, to remove the fat, 
tap the stain with carbon tetrachloride or other solvent, using a 
toothbrush and the same movements as above. To prevent a ring, dry 

the cloth with a chamois. 

COK:lw ********** 

12-20-49 



FOR RELEASE WEEK OP DECEMBER 26, 19^9 

Plan an "Easy" New Year' 3 Party 

URBANA--For a New Year' 3 party which requires little advance 
preparation, "put your guests to work," says Miss Ruth Hodgson, foods 
specialist, University of Illinois College of Agriculture. 

The hostess should just set the stage, and let the party 
happen, Miss Hodgson says. Plan refreshments which guests can pre- 
pare easily. Be sure to have all the necessary ingredients on hand; 
perhaps you could measure some ingredients before the guests arrive. 
Also, plan work centers so that no one area will be crowded. 

Ice-box cookies can be a food assignment for one of your 
guests. Your favorite rolled dough recipe can be in the refrigerator, 
ready for slicing and baking. 

Prepare sandwich spreads before the party, and let the 
guests make their own sandwiches. Be sure to have necessary utensils, 
trays, and ingredients handy. 

Bright red cranberry punch served piping hot will add the 
right sparkle to that party. Someone can be assigned to mix the 
punch. Prepare the foundation recipe earlier that day; all your 
guest has to do is mix three parts of the foundation recipe with 
one part cranberry juice. For the foundation, mix 3 cups strained 
orange juice, 1 1/2 cups lemon juice, 2 cups sugar, and enough water 

to make one gallon. 

COK:lw ********** 

12-20-49 



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